Sauce piquante, ii

12 servings

Ingredients

Quantity Ingredient
5 pounds Chicken, rabbit or shrimp
1 large Can whole tomatoes
1 can Tomato paste (8 oz.)
2 cups Celery, chopped
1 can Mushroom stems & pcs.
½ cup Green onions, chopped
½ cup Parsley chopped
Salt & pepper to taste
Tabasco sauce to taste
1 cup Cooking oil
1 large Can tomato juice (46 oz.)
2 cans Tomato sauce (8 oz.)
2 cups Chopped onions
4 Cloves garlic, fine chop
7 cups Water
1 teaspoon Sugar
1 cup Chopped bell pepper

Directions

Cook meat in oil over low fire until tender and done. Remove meat and set aside. Add onions, celery and bell peppers to oil. Cook slowly until wilted. Add tomato juice, whole tomatoes, tomato sauce, tomato paste and 5 cups water. Cook over med. fire until oil floats above tomatoes. Add meat, mushrooms, sugar and garlic. Season to taste with salt, black pepper and Tabasco sauce, leaning heavily on Tabasco sauce to give "zip". Add remaining 2 cups water. Cook abt.

½ hr. on med. fire until well done. Add parsely and onion tops a few minutes before sauce is done. Courtesy Telephone Pioneers : BillSpalding *P CRBR 38 A

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