SAUCE:

1 lg. onion, diced
1/2 c. diced green bell pepper
1 c. celery, diced
1/3 c. good cooking oil
2 cloves garlic, chopped fine or 1 tsp. garlic powder
1 bay leaf
1 tsp. parsley
1 tsp. black pepper
1 tsp. Mexene chili powder
Oregano to taste
1 qt. tomatoes
1 tsp. cornstarch mixed in sm. amount of water
1 sm. can tomato paste diluted with 1 pt. water
Salt and pepper to taste

Melt shortening in large skillet. Add onions, green pepper and celery. Stir continuously and cook on low heat until limp. Add garlic, stir to heat. Add tomatoes and tomato paste with 1 pint water. Add bay leaf and oregano. Simmer 20-30 minutes.

MEATLOAF:

2 lbs. ground round or lean chuck
1/4 c. diced celery
1/4 c. diced onion
1/4 c. diced green pepper
1/4 tsp. Mexene powder
1/8 tsp. garlic powder
4 slices white bread
2 eggs
3/4 c. whole milk

Put bread in large bowl and pour the milk over it. Let soak until bread is very soft. Saute celery, onion, and bell pepper until soft in 1 tablespoon cooking oil. Break eggs into softened bread and beat well. Add sauteed vegetables, Mexene powder, and garlic powder. Fold meat into above mixture. Shape into oblong round loaf.

Brown on all sides in 1/4 cup oil, turning carefully with spatula. Pour sauce around and over loaf, cover and cook 1 1/2 hours slowly over low heat. Serve after slicing. Serve with leftover sauce.

MEATBALLS: Instead of making a meatloaf, form meat mixture into 2 inch meatballs. Drop into hot oil and brown on all sides, turning carefully. Put meatballs into sauce in a large pan. Cover and simmer 20 minutes. Serve over cooked, drained spaghetti. Offer Romano or Parmesan cheese to sprinkle over spaghetti and meatballs.

CREOLE SAUCE WITH FLOUNDER: Creole sauce works well with broiled flounder. Clean and wash fish thoroughly, salt. Place whole fish or fillets in shallow baking dish. Cover with Creole Sauce and broil or bake until fish flakes easily, 20-30 minutes at 400 degrees.