Creole Cocktail Tidbits

Servings: 4 cups

Ingredients:
60 Cocktail Meatballs, made with sauce and/or cooked, shelled shrimp
2 tablespoons olive oil
1/2 cup chopped green onion
1/2 cup chopped celery
2 large garlic cloves, minced
2(14 oz) cans Italian plum tomatoes, drained, chopped
1(16 oz) can tomato sauce
1 teaspoon dried leaf basil
1 teaspoon dried leaf oregano
1/2 teaspoon dried leaf rosemany
1/2 teaspoon dried leaf savory
2 teaspoons sugar
1/4 to 1/2 teaspoon cayene pepper
1/2 cup grated Parmesan cheese
1/4 cup snipped Italian parsley

1. Prepare Cocktail Meatballs with bulk pork sausage instead of ground beef.
2. In a deep 3 quart casserole dish, combine olive oil, green onion, celery and garlic.
3. Microwave, uncovered, on HIGH for 4:00-4:30 or until tender, stirring once.
4. Stir in tomatoes, tomato sauce, basil, oregano, rosemary, savory, sugar and cayenne pepper.
5. Mix well.
6. Cover loosely with waxed paper and microwave on HIGH for 22:00-24:00 or until thickened, stirring three times.
7. Stir in meatballs and/or shrimp, Parmesan cheese and parsley.
8. Cover and microwave on HIGH for 8:00-9:00 or until heated through, stirring once.
9 Serve with cocktail picks.