*  Exported from  MasterCook  *
 
                        RANCHERO SAUCE - MELINDA LEE
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Sauces                           Mexican
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       md           Chopped Onions
    2       md           Cloves Garlic, Chopped
    1       md           Chopped Bell Pepper
   14       oz           Italian Plum Tomatoes
    6       oz           Chicken Broth
 
   In a medium skillet, saut‚ the chopped onion and chopped garlic over medium
   heat.  Cook until soft, do not let the mixture brown.  When soft add the
   chopped bell pepper and continue to cook until the pepper is just tender,
   but still crunchy.  Remove the tomatoes from the can and tear them into
   pieces.  Add the shredded tomatoes to the mixture in the skillet. Add the
   liquid from the tomatoes along with an equal amount of chicken broth.
   Simmer the mixture for 30 to 45 minutes or until the sauce is the
   consistency you desire.  Makes about 2-1/2 cups.  From: Melinda Lee, KNX
   Food News Hour, KNX Radio, Los Angeles.
  
 
 
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