Tomato & cashew sauce

Yield: 6 Servings

Measure Ingredient
\N \N Date: Thu, 17 Oct 1996 16:29:43

1 TB butter

1 c tomatoes -- peeled and

: chopped

½ c cream

¼ c ground cashews

: salt and pepper

To make 2 cups of sauce for chicken, fish, pork or vegetables: melt butter, add tomatoes and cook until soft, (about 5 minutes). Add cream and nuts and season to taste. Reheat and serve.

1979. Reprinted in 1986. Lynelle Tume's Latin American Cookbook Submitted mcrecipe by patH 1996 Oc Recipe By : Molho de Tomate e Castanyas de Caju (Brazil) ~0700 (

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