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Food Bytes PG Cookbook The Food Chain
Kitchen Mailbox Countdown to Dinner Dining
New Orleans Creole Sauce

2 Italian plum tomatoes, diced
1 cup finely diced onion
1/2 cup diced green pepper
1/2 cup diced celery
2 cloves garlic, minced
2 bay leaves
1/8 teaspoon white pepper
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon Hungarian paprika
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
8 ounces tomato sauce
1 cup chicken stock
1/2 teaspoon sugar
1/4 teaspoon hot pepper sauce (Tabasco or other brand)

Combine the first five ingredients in a large saucepan (adding garlic at the end); cook uncovered over medium heat until vegetables are tender. Add all remaining ingredients and bring to boil; reduce heat and simmer uncovered for 30 minutes or until thickened to sauce consistency. Remove bay leaves. Cool and store in a tightly sealed container in refrigerator until ready to use.

Makes approximately 21/2 cups. Keep on hand to spoon over baked or broiled meats and seafood.

Note: At the Kitchen Theater's official opening this week the sauce was served with shrimp and rice.

Carnegie Science Center's Kitchen Theater

Thursday, March 23, 2000

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