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.
A Message from our Provider:
“You’ve achieved nothing until you find God”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!