Yield: 4 servings
Measure | Ingredient |
---|---|
1 \N | Onion, cut in half and |
\N \N | Thinly sliced |
1 \N | Green bell pepper, |
\N \N | Julienned |
2 \N | Ribs celery,julienned |
2 cloves | Garlic,thinly sliced |
1 \N | Bay leaf |
2 tablespoons | Butter or margarine |
1 can | (16 oz) tomatoes,including |
\N \N | Liquid |
1 cup | Tomato juice |
4 teaspoons | Worcestershire sauce |
4 teaspoons | Louisiana red hot sauce |
2 teaspoons | Paprika |
1½ tablespoon | Cornstarch |
4 \N | English muffins, split in |
\N \N | Half |
8 \N | Hard cooked eggs, sliced |
Place onion,bell pepper,celery,garlic,bay leaf and butter in a 2 quart glass measure.Cover with vented plastic wrap.Microwave on high for 5 minutes. Drain liquid from tomatoes into a small bowl;set aside.Coarsely chop tomatoes and add to vegetables in glass measure.Add tomato juice,Worcestershire sauce,hot sauce and paprika;stir well.Cover again and microwave on high for 5 minutes.Remove bay leaf. Using a small wire whisk,blend cornstarch into reserved tomato liquid.Stir mixture into heated sauce.Cover again.Stirring midway through cooking,microwave on high for 5 to 6 minutes or until sauce is bubbly hot and thickened. Toast muffins and top with sliced eggs.Top with sauce;serve immediately.Makes 4 servings.