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      Title: Spanish Sauce
 Categories: Sauces
      Yield: 2 Cups

    1/4 c  Green pepper, chopped
    1/4 c  Onion, chopped
      2 T  Butter or margarine
      4 oz Can mushrooms, sliced or
           - pieces, drained
     16 oz Can tomatoes, chopped
      2 t  Sugar
      1 T  Cornstarch
    1/2 t  Salt
           Dash cayenne

  Saute the green pepper and onion in the butter in a heavy skillet
  until they are tender but not brown. Stir in the remaining
  ingredients and cook over low heat for about 20 minutes or until
  slightly thickened.  This sauce is good served over meat, vegetables
  or pasta or for dipping. Makes about 2 cups.

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