Marinara sauce with clams
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | gallon | WATER |
| 1 | gallon | WATER & RESERVED LIQUID |
| 9⅔ | pounds | TOMATO PASTE #2 1/2 |
| 3 | tablespoons | GARLIC DEHY GRA |
| 25½ | pounds | TOMATOES # 10 CAN |
| 3 | pounds | ONIONS DRY |
| ¾ | cup | SUGAR; GRANULATED 10 LB |
| ¼ | cup | SHORTENING; 3LB |
| 6 | BAY LEAVES | |
| 2 | tablespoons | BASIL SWEET GROUND |
| 2 | tablespoons | OREGANO GROUND |
| 2 | tablespoons | THYME GROUND |
| ⅓ | cup | SALT TABLE 5LB |
Directions
12½ lb -
1. SAUTE GARLI AND ONIONS IN SHORTENING OR SALAD OIL UNTIL TENDER.
2. COMBINE SAUTED ONIONS AND GARLIC WITH TOMATOES, TOMATO PASTE, WATER, BAY LEAVES,OREGANO, BASIL, SALT, SUGAR AND THYME; MIX WELL.
3. BRING TO BOIUL; REDUCE HEAT; SIMMER 1 HOUR OR UNTIL THICKENED,STIRRING OCCASIOBALLY.
REMOVE BAY LEAVES BEFORE SERVING.
NOTE: 1. IN STEP 1, 4 ¼ OZ (¾ CUP-36 CLOVES) GARLIC,DRY, MAY BE USED.
FRY WITH ONIONS.
2. IN STEP 1, 6 ⅔ OZ (2 CUPS) DEHYDRATED ONIONS MAY BE USED. IN STEP 4, 5 OZ (1 ⅔)CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A-11.
3. IN STEP 1, 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB DRY CHOPPED ONIONS.
4. IN STEP 2, 5-36 OZ CN CANNED TOMATO JUICE CONCENTRATE MAY BE USED.
5. SAUCE MAY BE SERVED OVER COOKESD SPAGHETTI, VERMICELLI OR MACARONI NOODLES.
Recipe Number: O00401
SERVING SIZE: ¾ CP (6
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .