Curried Vegetable Sauce

Ingredients

• 1 1/2 cup medium onion, finely chopped
• 1 1/2 cup small green pepper, finely slivered
• 2 Tbsp butter or margarine
• 1 Tbsp all-purpose flour
• 2 tsp 2 to 3 tsp curry powder
• ¼ tsp salt
• ½ cup milk
• 1 tsp instant chicken bouillon granules
• ½ tsp Worcestershire sauce
• 2 Tbsp chopped pimiento
• optional parsley sprigs

Method

1. In a 1 1/2-quart saucepan, cook the onion and green pepper in the butter or margarine till the vegetables are tender but not brown. Stir in the flour, curry powder and salt.
2. Add the milk, 1/2 cup water, chicken bouillon granules and Worcestershire sauce all at once. Cook over medium heat, stirring constantly, till the mixture is bubbly. Stir in the pimiento. Heat through. Garnish with parsley.

Notes

Makes 1 1/2 cups sauce. Good on pork, lamb, fish and eggs, or over green beans, broccoli spears, or a head of cooked cauliflower.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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