50+ Friends Club Cookbook
Sauces
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Creole Celery Sauce
From the Kitchen of: Pepper
Source: Unknown source but tweaked by me over the years.
Comments: Add some sauteed shrimp and serve over rice.
| 1 | | Bell pepper, chopped |
| 3/8 | cup | Grated carrot |
| 1 | tbl. | Minced onion |
| 3 | tbl. | Bacon drippings |
| 2 | tbl. | all purpose flour |
| 3/4 | cup | Chicken broth |
| 1/2 | cup | Tomato soup, undiluted |
| 1 | cup | Chopped celery |
| 1/2 | teas. | Salt |
| 1/4 | teas. | Black pepper |
| 1/8 | teas. | Red pepper |
- Saute' green bell pepper, carrrot, and onion in bacon drippings until tender; add flour, stirring until smooth. Cook 1 minute, stirring constantly.
- Gradually add broth and tomato soup; cook over medium heat, stirring constantly, until thickened and bubbly.
- Stir in remaining ingredients.
- Yields 2 cups.