Yield: 100 Servings
Measure | Ingredient |
---|---|
6 gallons | WATER |
1 quart | TOMATO PASTE #2 1/2 |
2 pounds | ONIONS DRY |
2 pounds | PEPPER SWT GRN FRESH |
3 quarts | SPAGHETTI |
3½ cup | SOUP GRAVY BASE BEEF |
½ cup | SALAD OIL; 1 GAL |
2 teaspoons | PEPPER BLACK 1 LB CN |
1. SAUTE' ONIONS AND PEPPERS IN SALAD OIL OR MELTED SHORTENING 5 MINUTES IN STEAM-JACKETED KETTLE OR STOCK POT. STIR OCCASIONALLY.
2. RECONSTITUTE SOUP AND GRAVY BASE. ADD TO SAUTE'ED PEPPERS AND ONIONS.
ADD PEPPER, SPAGHETTI AND TOMATO PASTE. STIR; BRING TO A BOIL; REDUCE HEAT; SIMMER 30 MINUTES.
:
**ALL NOTES ARE PER 100 PORTIONS.
NOTE: 1. IN STEP 1, 2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB CHOPPED ONIONS, AND 2 LB 7 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 2 LB CHOPPED PEPPERS.
NOTE: 2. IN STEP 1, 4 OZ (1⅓ CUPS) DEHYDRATED ONIONS AND 5 ½ OZ (1 QT) DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A01100) OR 2 LB FROZEN, DICED, GREEN PEPPERS MAY BE USED.
NOTE: 3. IN STEP 2, 1 LB 8 OZ VERMICELLI MAY BE USED FOR SPAGHETTI.
NOTE: 4. IN STEP 2, 1 ¼-36 OZ CN CANNED TOMATO JUICE CONCENTRATE MAY BE USED FOR TOMATO PASTE.
5. ONE-D LADLE MAY BE USED. SEE RECIPE N0. A-4 Recipe Number: P00300
SERVING SIZE: 1 CUP (8 O
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .