© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Molly53
Servings: 21/4 cups
Terrific for beef, pork or chicken. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
1 small onion, peeled and minced
1 garlic clove, peeled and minced
½ cup olive oil
1 ½ teaspoons dry mustard, preferably Coleman's dry mustard
1 ½ teaspoons salt
2 tablespoons chili powder
2 cups condensed tomato soup, preferably Campbell's condensed tomato soup
6 tablespoons lemon juice
½ cup water
Cook onion and garlic in oil until tender; add remaining ingredients and boil for 5 minutes or until thick.
Pour over broiling or roasting meat OR use as a sauce for reheating cold cooked meat. Serve hot.