Sauce Piquante~ Ii Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
5 lbs: Chicken, rabbit or shrimp
1 large: Can whole tomatoes,
1 can: Tomato paste, 8 oz.
2 cup: Celery, chopped
1 can: Mushroom stems & pcs.,
1/2 cup: Green onions, chopped
1/2 cup: Parsley chopped,
Salt & pepper to taste,
Tabasco sauce to taste,
1 cup: Cooking oil,
1 large: Can tomato juice, 46 oz.
2 can: Tomato sauce, 8 oz.
2 cup: Chopped onions,
4 Cloves: garlic, fine chop
7 cup: Water,
1 tsp: 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.
1/2 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
Source from luhu.jp
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.
1/2 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
Source from luhu.jp