Hot Spicy Sauce

• 2 cans tomato soup
• 3 soup cans water
• 1 large green pepper
• 1 large onion
• 3 stalks celery
• 6 slices pork meat (chops or butts or mixed)
• 1 small can tomato paste (water added)
• 2 sticks oleo
• 1 Tbsp. Worcestershire sauce
• 2 Tbsp. parsley flakes
• 4 bay leaves
• 1 Tbsp. whole cloves
• 1 Tbsp. ground cinnamon
• 1 Tbsp. ground nutmeg
• 1 tsp. ground allspice
• 1 Tbsp. crushed red pepper
• 1/2 tsp. cayenne pepper
• 1 tsp. garlic powder
• 1 Tbsp. sugar
• salt and pepper to taste

1. Clean green pepper, onion and celery.
2. Dice into medium size pieces.
3. Melt 1 stick oleo; saute green pepper, onion and celery at slow heat.
4. Put 6 chops in frying pan; bring to boil.
5. Turn over; bring to boil.
6. Open tomato soup and tomato paste.
7. Empty into large enough container with added water (when thickened, add more water).
8. Put on slow heat, checking on sauteed veggies.
9. Empty water from pork chops; add 1 stick oleo.
10. Melt and fry slowly. Increase heat on tomato soup and paste and sauteed pepper, onion and celery.

tomato soup, water, green pepper, onion, stalks celery, pork meat, tomato, oleo, worcestershire sauce, parsley flakes, bay leaves, whole cloves, ground cinnamon, ground nutmeg, ground allspice, red pepper, cayenne pepper, garlic powder, sugar, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=483108 (may not work)