CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
100 |
Servings |
INGREDIENTS
1 3/4 |
qt |
WATER |
3 3/8 |
lb |
TOMATO PASTE #2 1/2 |
5 1/3 |
tb |
GARLIC DEHY GRA |
3 |
c |
CELERY FRESH |
1 |
lb |
ONIONS DRY |
1 1/2 |
lb |
SUGAR; BROWN, 2 LB |
4 1/4 |
lb |
CATSUP TOMATO#10 |
1 |
tb |
PEPPER RED GROUND |
1 |
tb |
CHILI POWDER |
1 |
c |
MUSTARD PREP. 1 LB JAR |
2 1/2 |
c |
VINEGAR CIDER |
3 |
tb |
SALT TABLE 5LB |
INSTRUCTIONS
1. COMBINE VINEGAR, TOMATO PASTE, CATSUP, WATER, SUGAR, SALT, MUSTARD, RED
PEPPER, ONIONS, CELERY, GARLIC, CHILI POWDER, AND LIQUID SMOKE.
2. BRING TO A BOIL; REDUCE HEAT; SIMMER 40 MINUTES OR UNTIL SAUCE IS
BLENDED.
:
**ALL NOTES ARE PER 100 PORTIONS.
NOTE: 1. FOR MILDER SAUCE, USE 2 TSP RED PEPPER IN STEP 1.
NOTE: 2. IN STEP 1, 1 1/2-36 OZ CN CANNED TOMATO JUICE CONCENTRATE MAY BE
USED.
NOTE: 3. IN STEP 1, 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB FINELY
CHOPPED ONIONS AND 1 LB 6 OZ FRESH CELERY A.P. WILL YIELD 1 LB FINELY
CHOPPED CELERY.
NOTE: 4. IN STEP 1, 2 OZ (2/3 CUP) DEHYDRATED ONIONS MAY BE USED. SEE
RECIPE NO. A01100.
NOTE: 5. BARBECUE SAUCE MIX MAY BE USED FOR ALL INGREDIENTS. PREPARE
ACCORDING TO INSTRUCTIONS ON CONTAINER.
NOTE: 6. THIS SAUCE MAY BE USED TO BASTE MEAT OR CHICKEN DURING COOKING.
Recipe Number: O00200
SERVING SIZE: 1/4 CUP (2
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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