Wednesday, July 05, 2006

Meatballs in Creole Sauce © 1974

2 tablespoons butter or margarine
1/2 cup finely chopped green pepper
1/3 cup finely chopped onion
1 clove garlic, crushed
1 can (15 ounces) tomato puree
1 can (3 ounces) sliced mushrooms
12 to 16 meatballs*, frozen or thawed
Hot cooked rice

Melt butter in medium saucepan; cook green pepper, onion and garlic until limp. Stir in puree and mushrooms and simmer gently 25 to 30 minutes. Add meatballs to heat through (about 15 minutes). Serve with rice. Makes 4 servings.

*Ingredients for all-beef meatballs:
2 pounds ground lean beef(not extra lean)
1 cup ice water
1/4 cup soy sauce
1/4 teaspoon pepper

Prepare same as in Meat-Loaf Meatball recipe.

Woman's Day • December 1974 • 38th Year • 3rd Issue


Blogger Terri said...

I actually had no idea what creole sauce was.

12:53 PM  

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