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Page 3
October 1999 Issue
Soul Food for Fall
by Royce Smith
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Hot and Sweet Spaghetti Sauce
1 10 oz. can tomato sauce
3- 4 small tomatoes, cubed or diced
1/2 cup mushrooms
1/4 cup onions, chopped
1/4 cup celery, chopped
1/4 cup bell pepper, chopped
1 teaspoon Oregano
1 teaspoon Basil
1 teaspoon Italian Seasoning
1/2 teaspoon crushed red peppers
2 tablespoons grape jelly
2 teaspoons sugar
1/4 teaspoon seasoned salt
In a sauce pan, over medium heat, pour the tomato sauce, tomatoes, onions, peppers, mushrooms, and celery into the pan. Combine all the remaining ingredients, stirring occasionally. Let simmer for thirty minutes. Serve with any pasta.
Yields:
6 to 8 servings
Preparation Time:
1 hour
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