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Creole Sauce 2



  • 1 medium onion, chopped
  • 1 green bell pepper, chopped
  • 1/4 cup minced celery
  • 1 clove garlic, minced
  • 1 (4 ounce) can mushrooms, drained
  • 1 (16 ounce) can tomato puree
  • 1 teaspoon salt
  • 1/2 teaspoon granulated sugar
  • 1/4 teaspoon liquid red pepper seasoning


  1. Mix onion, green pepper, celery and garlic in a 2-quart micro-proof casserole. Cover with wax paper.
  2. Microwave at HIGH (100%) 2 minutes or until tender, stirring once.
  3. Stir in sliced mushrooms, tomato puree, salt, sugar and liquid red pepper seasoning.
  4. Microwave at HIGH for 4 minutes or until steaming hot.
  5. Stir and serve.


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