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SPANISH OMELETTE SAUCE 
1/4 c. butter
1 clove garlic, minced
2 onions, chopped
3 stalks celery, chopped
1 green pepper, chopped
1/2 lb. fresh mushrooms, sliced
1 (10 oz.) can whole tomatoes
2 (6 oz.) cans tomato paste
1 jigger white wine
1 tsp. sugar
1/4 tsp. oregano
2 tbsp. picante sauce
2 tbsp. ketchup

Melt butter in skillet. Add garlic, onions, celery, green pepper and mushrooms. Saute until tender. Add remaining ingredients and simmer for 30 minutes. Makes enough sauce for 6 omelettes.
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