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A Recipe for
Alligator Sauce Piquant-3
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Never work before breakfast; if you have to work before breakfast, eat your breakfast first. |
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This Recipe for Alligator Sauce Piquant-3 is one of thousands in the Recipes-to-go Ethnic Cookbook.
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Food Tip |
This is a recipe for Alligator Sauce Piquant-3 from the recipe cookbook of Recipes-to-go (Ethnic)
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What's the difference between a boyfriend and a husband? About 30 pounds. |
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Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education. |
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Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on. |
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4 lb all-purpose flour
1 ga vegetable cooking oil
6 lb onions -- finely chopped
4 lg bell peppers -- finely
: chopped
1 bn celery -- finely chopped
1 Head garlic -- finely
: chopped
8 c water
8 cn tomato soup
4 cn tomato sauce -- (#303)
1 c sugar
1 bottle bay leaves
30 lb alligator meat -- chopped
: in bite-sized pieces
6 bn (large) green onions -- chop
: finely
: Salt and pepper -- to taste
: Cayenne pepper -- to taste
First make a roux, being careful not to burn it. Cook until brown. Add
onions, peppers, celery and garlic. Cook 10 to 20 minutes. Add water,
tomato sauce, soup, bay leaves and sugar. Cook this mixture for
approximately 1 hour, stirring every 10 minutes. Add meat and cook
another hour. Add green onions when meat is tender and cook an
additional 1/2 hour. Serves 90 to 120. Festival: St. Philomena Cajun
Country Festival; September 8-10, 1995.
Recipe By : Cajun Country Recipes
From: Bill Spalding <billspa@icanect.Ne
Serves: 90
Alligator Sauce Piquant-3 Recipe brought to you by Recipes To-Go