Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 cn (16oz) tomatoes 2 ea Tb liquid Butter Buds
1 ea Onion, chopped 1 ea Tb flour
1 ea Stalk celery, chopped 1 c Skim milk
1 ea Bell pepper, chopped 1/4 t Lite salt, optional
1 ea Bay leaf Black pepper to taste
1/2 t Red pepper 2 c Cooked shrimp
1 t Worcestershire

combine tomatoes, onion, celery, bell pepper, salt, bay leaf, red
pepper and Worcestershire sauce. Cook slowly for about 30 minutes or
until most of the liquid has evaporated and the vegetabes are very
soft. Prepare white sauce by blending Butter Buds with flour and milk
very gradually, stirring constantly. Stir and boil 2 minutes adding
salt and pepper. combine vegetable mixture, white sauce and shrimp.
Serve over rice. Per serving: 107 cal., 1.0g fat (8%), 111mg chol.,
1g fiber, 15g pro., 10g carb., 210mg sod. Butter Busters by Pam
Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.

Submitted By CAROLYN SHAW On 02-26-95

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