1. SAUTE' ONIONS IN BUTTER OR MARGARINE UNTIL TENDER. REMOVE FROM FAT;
SET
ASIDE FOR USE IN STEP 4.
2. BLEND FAT AND FLOUR TOGETHER; ADD GARLIC.
3. ADD FLOUR MIXTURE TO STOCK, STIRRING CONSTANTLY. BRING TO A BOIL;
REDUCE
HEAT.
4. ADD SAUTE'ED ONIONS, CRUSHED TOMATOES, CELERY, OKRA, PEPPERS, RICE,
BAY
LEAVES, PAPRIKA, SALT, PEPPER, AND THYME; MIX WELL.
5. BRING TO A BOIL; REDUCE HEAT; SIMMER 30 MINUTES.
NOTE: 1. IN STEP 1, 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED
ONIONS.
NOTE: 2. IN STEP 1, 2 OZ (2/3 CUP) DEHYDRATED ONIONS MAY BE USED. SEE
RECIPE CARD A01100.
NOTE: 3. IN STEP 2, 1/2 TSP DEHYDRATED GARLIC MAY BE USED. SEE RECIPE
CARD A01700.
NOTE: 4. IN STEP 3, 1 LB 2 OZ SOUPS AND GRAVY BASE, CHICKEN, AND 4 1/2
GAL WATER MAY BE USED. SEE RECIPE CARD A01200. OMIT SALT AND SEASON TO
TASTE.
NOTE: 5. IN STEP 4, 1 LB 6 OZ FRESH CELERY A.P. WILL YIELD 1 LB CHOPPED
CELERY AND 1 LB 4 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB CHOPPED
PEPPERS.
NOTE: 6. IN STEP 4, 4 OZ (1 1/3 CUPS) DEHYDRATED GREEN PEPPERS (SEE
RECIPE CARD A01100) OR 1 LB 8 OZ FROZEN, DICED, GREEN PEPPERS MAY BE USED.
Recipe Number: P01000
SERVING SIZE: 1 CUP
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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