Cajun creole sauce
100 Servings
| Quantity | 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, .