Yield: 100 Servings
Measure | Ingredient |
---|---|
1 cup | WATER |
1 teaspoon | GARLIC DEHY GRA |
1½ pounds | CELERY FRESH |
14⅓ pounds | TOMATOES # 10 CAN |
1½ pounds | ONIONS DRY |
1½ pounds | PEPPER SWT GRN FRESH |
1 cup | FLOUR GEN PURPOSE 10LB |
¼ cup | SUGAR; GRANULATED 10 LB |
½ cup | SHORTENING; 3LB |
1⅓ tablespoon | PEPPER BLACK 1 LB CN |
2⅔ tablespoon | PEPPER RED GROUND |
2⅔ tablespoon | BASIL SWEET GROUND |
2⅔ tablespoon | OREGANO GROUND |
2 tablespoons | WORCESTERSHIRE SAUCE |
1 tablespoon | PAPRIKA GROUND |
1⅔ tablespoon | SALT TABLE 5LB |
1. SAUTE ONIONS, PEPPERS, AND CELERY IN SHORTENING OR SALAD OIL 10 MINUTES OR UNTIL TENDER.
2. ADD TOMATOES, SALT, PEPPER, SUGAR, AND WORCESTERSHIRE SAUCE TO VEGETABLES
BRING TO A BOIL; REDUCE HEAT; COVER; SIMMER 10 MINUTES.
3. BLEND FLOUR AND WATER TO MAKE A SMOOTH PASTE; ADD TO SAUCE. STIR TO COMBINE. SIMMER 5 MINUTES OR UNTIL THICKENED, STIRRING CONSTANTLY.
NOTE: 1. IN STEP 1: 1 LB 11 OZ DRY ONIONS A.P. WIIL YIELD 1 LB 8 OZ CHOPPED
ONIONS; 1 LB 13 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB 8 OZ CHOPPED PEPPERS; 2 LB 1 OZ FRESH CELERY A.P. WILL YIELD 1 LB 8 OZ CHOPPED CELERY.
2. IN STEP 1, 3⅓ OZ (1 CUP) DEHYDRATED ONIONS AND 4 OZ (3 CUPS) DEHYDRATED GREEN PEPPERS(SEE RECIPE NO. A-11) OR 1 LB 8 OZ (4 ½ CUPS) FROZEN, DICED GREEN PEPPERS MAY BE USED. THAW PEPPERS.
Recipe Number: O00502
SERVING SIZE: ⅓ CP (2
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .