Tomato and cashew sauce

Yield: 6 Servings

Measure Ingredient
1 tablespoon Butter
1 cup Tomatoes; peeled and chopped
½ cup Cream
¼ cup Ground cashews
\N \N 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) Posted to MC-Recipe Digest V1 #249 Date: Thu, 17 Oct 1996 16:29:43 -0700 (PDT) From: PatH <phannema@...>

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