Left-over foods and how to use them

by Elizabeth O. Hiller

Creole Sauce

Prepare a Brown Mushroom Sauce. Melt two tablespoons butter in a sauce-pan, add one green pepper, finely chopped, one small onion finely chopped and cook five minutes. Add two tomatoes cut in pieces or one cup of canned tomatoes, and ten olives pared from the pit in one continuous curl. Cook three minutes. Add the Brown Sauce and bring to the boiling point. Add two tablespoons sherry wine. Do not strain the sauce. Serve with steaks, chops and Fillet of Beef.