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