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    Peggy
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    Creamy Creole Sauce Yields 2 Quarts

    1 tablespoon vegetable oil
    1 cup green or red bell pepper, chopped
    1 cup onion, chopped
    1 (50 ounce) can Campbell’s Condensed 98% Fat Free Cream of Celery Soup
    2 cups V8 100% vegetable juice
    1 cup water
    1 tablespoon Cajun-Creole seasoning

    In saucepot in hot oil, cook pepper and onion until tender. Add soup, vegetable juice, water and seasoning. Heat through, stirring often. Portion using a 1/4 cup ladle.

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