| 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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