tomatoes creole
Melt 2 tablespoons butter in a saucepan. Add:4 large skinned, sliced seeded tomatoes
or 1 1/2 cups canned tomatoes
1 large onion, minced
2 tablespoons minced celery
1 shredded green bell pepperCook the vegetables until they are tender — about 12 minutes. Add:3/4 teaspoon salt
1/4 teaspoon paprika
2 1/2 teaspoons brown sugar
3/4 teaspoon curry powderStrain the juice from the vegetables and add to it enough cream to make 1 1/2 cups of liquid. Stir in 1 1/2 tablespoons flour. Simmer and stir the sauce until it is thick and smooth. Combine it with the vegetables and serve hot on toast with sautéed bacon. Or you can use it to fill pepper or squash cases.
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spinach balls
2 (10 ounce) packages frozen spinach
2 cups herb-flavored stuffing mix
1 large onion, finely chopped
6 eggs, well-beaten
3/4 cup melted margarine
1/2 cup grated Parmesan cheese
3/4 tablespoon cayenne pepper to taste
1 1/2 teaspoons garlic salt
1 to 2 teaspoons Tony's Creole Seasoning (optional)Preheat oven to 325 degrees F. Lightly grease a cookie sheet.Cook spinach according to package directions and drain well, squeezing to remove excess moisture. Combine with stuffing mix, chopped onion, eggs, margarine, cheese, Cayenne and garlic salt. Mix well. Shape into 3/4-inch balls and place on cookie sheet. Bake 15 to 20 minutes.These are successfully frozen by placing on a pan in freezer until hard, then storing in airtight bags.To serve, thaw slightly and bake 20 to 25 minutes.Makes 6 to 8 dozen.
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