Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 3 gallons | WATER; BOILING |
| 3 pounds | CELERY FRESH |
| 12¾ pounds | TOMATOES # 10 CAN |
| 15 pounds | ONIONS DRY |
| 4 pounds | PEPPER SWT GRN FRESH |
| 1 cup | FLOUR GEN PURPOSE 10LB |
| ¼ cup | SUGAR; GRANULATED 10 LB |
| 2 cups | SHORTENING; 3LB |
| 2 teaspoons | PEPPER BLACK 1 LB CN |
| 5 tablespoons | SALT TABLE 5LB |
PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN 1. COOK ONIONS IN SALTED WATER 15 MINUTES OR UNTIL TENDER; DRAIN.
2. SPREAD ABOUT 1¼ GAL ONIONS IN EACH PAN.
3. COMBINE TOMATOES, PEPPERS,CELERY,SUGER,AND PEPPER. HEAT TO BOILING; SIMMER UNTIL VEGETABLES ARE TENDER.
4. BLEND MELTED SHORTENING OR SALAD OIL AND FLOUR TOGETHER; STIR UNTIL SMOOTH. ADD TO TOMATOES. STIRRING CONSTANTLY. COOK 10 MINUTES OR UNTIL SLIGHTLY THICKENED.
5. POUR 3 QT TOMATO MIXTURE OVER ONIONS IN EACH PAN.
6. BAKE 15 MINUTES.
NOTE: 1, 16LB 10OZ DRY ONIONS A.P. WILL YIELD 15LB QUARTERED ONIONS.
4LB 14OZ FRESH SWEET PEPPERS A.P. WILL YIELD 4LB CHOPPED PEPPERS.
4LB 2OZ FRESH CELERY A.P. WILL YIELD 3LB CHOPPED CELERY.
NOTE: 2. IN STEP 2, 18 LB 15 OZ (3-NO. 10 CN) CANNED WHOLE ONIONS MAY BE USED. DRAIN.
NOTE: 3. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.
NOTE: 4. ONE NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A-4.
Recipe Number: Q03400
SERVING SIZE: ½ CUP
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .