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1 medium onion -- chopped
2 cloves garlic -- minced
2 tablespoons butter -- melted
1 can whole tomatoes
8 fluid ounces tomato paste
1/2 cup celery -- chopped
1/3 cup vinegar
1/4 cup green pepper -- chopped
2 fresh celery leaves -- chopped
1 bay leaf
2 tablespoons molasses
1 1/2 teaspoons salt
2 teaspoons dry mustard
2 teaspoons Tabasco sauce -- to taste
1/2 teaspoon clove -- ground
1/2 teaspoon allspice -- ground
2 slices lemon
Sauté onion and garlic in butter in a saucepan until tender. Stir in remaining ingredients; bring to boil. Reduce heat and simmer, uncovered, 30 minutes; stir occasionally. Discard bay leaf and lemon slices. Process through a food processor if desired. Use sauce for basting and as a side dish for dipping. Yield 3 cups.
Servings 12
55 Calories; 2g Fat (31.4% calories from fat); 1g Protein; 10g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 469mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.
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| From | Comment |
|---|---|
highlandcitygirl |
April 1, 2009 3:57 PM has to be good ! that was the year i was borned ! of course there is always someone to argue that maybe it shouldn't be a national holiday! |
lipsie |
April 1, 2009 11:22 AM Sounds good, thanks you! Sheila |
MAMA J |
March 31, 2009 2:56 PM sounds almost like my grandmas recipe |
Salmon Cutlets with Pineapple Salsa