Creole Sauce

Ingredients

1 tablespoon Roberts Butter
1/4 cup chopped onion
1/2 cup chopped green pepper
1 cup sliced celery
1 can (8 ounce) tomato sauce
1 can (3 ounce) chopped mushrooms, drained
dash pepper
dash garlic salt

Preparation

Melt butter in a saucepan; add chopped onion, chopped green pepper and sliced celery and cook until tender. Mix in tomato sauce, chopped mushrooms, pepper and garlic salt. Cover and simmer about 15 minutes.

Yield: 1 1/2 cups

Serve Creole Sauce with Baked Stuffed Walleye. Creole Sauce also compliments seafood, chicken or rice.

Notes:

Serve with fish, seafood, chicken or rice.