| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cajun | 100 | Servings | ||
INGREDIENTS
| 1 | c | WATER |
| 1 | ts | GARLIC DEHY GRA |
| 1 1/2 | lb | CELERY FRESH |
| 14 1/3 | lb | TOMATOES # 10 CAN |
| 1 1/2 | lb | ONIONS DRY |
| 1 1/2 | lb | PEPPER SWT GRN FRESH |
| 1 | c | FLOUR GEN PURPOSE 10LB |
| 1/4 | c | SUGAR; GRANULATED 10 LB |
| 1/2 | c | SHORTENING; 3LB |
| 1 1/3 | tb | PEPPER BLACK 1 LB CN |
| 2 2/3 | tb | PEPPER RED GROUND |
| 2 2/3 | tb | BASIL SWEET GROUND |
| 2 2/3 | tb | OREGANO GROUND |
| 2 | tb | WORCESTERSHIRE SAUCE |
| 1 | tb | PAPRIKA GROUND |
| 1 2/3 | tb | SALT TABLE 5LB |
INSTRUCTIONS
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, 3 1/3 OZ (1 CUP) DEHYDRATED ONIONS AND 4 OZ (3 CUPS) DEHYDRATED GREEN PEPPERS(SEE RECIPE NO. A-11) OR 1 LB 8 OZ (4 1/2 CUPS) FROZEN, DICED GREEN PEPPERS MAY BE USED. THAW PEPPERS. Recipe Number: O00502 SERVING SIZE: 1/3 CP (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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