| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sauce | 1 | Servings | ||
INGREDIENTS
| 3 | lb | Onions |
| 1 | lb | Bell peppers |
| 1 | Stalk celery | |
| 1 | Stem garlic | |
| 1 | pt | Cooking oil |
| 1 | pt | Water |
| 2 | cn | Tomato paste |
| 1 | cn | Tomato sauce |
| 2 | tb | Prepared mustard |
| 1 | Bottle (24-oz) catsup | |
| Salt & pepper to taste |
INSTRUCTIONS
Grind together onions, bell pepper, celery and garlic. Mix all the ingredients together and cook on medium to low heat for 1-1/2 to 2 hours. Makes 3-1/2 quarts. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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