Cajun Recipes

Recipe#150

Creole Sauce

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INGREDIENTS

2 C. water
2 C. tomato puree
1/2 C sugar
1 1/2 C. chopped celery
1/2 C. vinegar
1/2 C. chopped onion
1 1/2 tsp. salt
1/4 tsp. oregano
Dash of pepper

INSTRUCTIONS

Combine all ingredients. Pour into saucepan and bring to rollong boil. Turn burner down and simmer for 2 hours. Thicken with 6 tablespoons cornstarch,dissolved in 1 cup of water, minutes before serving. Sauce is good served over meat loaf. Can be frozen in servings for later use.

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