Creole Sauce

Thanks to Minette Greenman, who will always be loved as a beloved grandmother!

Ingredients:

1 gr. Pepper, diced
2 tbsps diced celery
3 tbsps onion flakes
1 env. Inst. chicken broth
6 tbsps water
2 cups tom. Juice (cooked down to 1 cup tom. sauce)
1 cup cooked French style gr. beans, diced
4 oz. canned mushrooms, cut up.

Directions: In small saucepan, combine gr. pepper, celery, onion, liquid from canned mushrooms, chicken broth powder and water and cook about 15 min. All tom. sauce, gr. beans and mushrooms, heat and serve. Serve over cooked veg. Very good with cooked cabbage. Served with bean sprouts, is Spaghetti and Creole Sauce. Also good with scrambled eggs, as filling for omelet, as sauce over broiled or bar-b-qued chicken, fish, cheese, soufflés etc.