Yield: 1 Servings
Measure | Ingredient |
---|---|
3 pounds | Onions |
1 pounds | Bell peppers |
1 \N | Stalk celery |
1 \N | Stem garlic |
1 pint | Cooking oil |
1 pint | Water |
2 cans | Tomato paste |
1 can | Tomato sauce |
2 tablespoons | Prepared mustard |
1 \N | Bottle (24-oz) catsup |
\N \N | Salt & pepper to taste |
Grind together onions, bell pepper, celery and garlic. Mix all the ingredients together and cook on medium to low heat for 1-½ to 2 hours.
Makes 3-½ quarts.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .