| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
100 |
Servings |
INGREDIENTS
| 5 1/2 |
ga |
WATER |
| 6 |
oz |
BUTTER PRINT SURE |
| 1 1/2 |
lb |
APPLE FRESH |
| 1 |
lb |
CARROTS FRESH |
| 1 |
lb |
CELERY FRESH |
| 6 3/8 |
lb |
TOMATOES # 10 CAN |
| 1 |
lb |
ONIONS DRY |
| 1 3/8 |
lb |
PEPPER SWT GRN FRESH |
| 12 |
oz |
FLOUR GEN PURPOSE 10LB |
| 1 3/8 |
lb |
SOUP GRAVY BASE CHICKEN |
| 2 |
ts |
PEPPER BLACK 1 LB CN |
| 1/2 |
ts |
CLOVES GROUND |
| 3 |
tb |
CURRY POWDER |
INSTRUCTIONS
1. SAUTE' ONIONS AND PEPPERS IN BUTTER OR MARGARINE UNTIL TENDER. REMOVE
FROM FAT; SET ASIDE FOR USE IN STEP 4. RESERVE FAT FOR USE IN STEP 2.
2. BLEND FAT AND FLOUR TO FORM A PASTE.
3. RECONSTITUTE SOUP AND GRAVY BASE. ADD FLOUR MIXTURE TO STOCK, STIRRING
CONSTANTLY. COOK UNTIL BLENDED.
4. ADD SAUTE'ED ONIONS AND PEPPERS, TOMATOES, CARROTS, CELERY, APPLES,
CURRY
POWDER, CLOVES AND PEPPER.
5. SIMMER 45 MINUTES OR UNTIL VEGETABLES ARE TENDER.
:
**ALL NOTES ARE PER 100 PORTIONS.
NOTE: 1. IN STEP 1, 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED
ONIONS AND 1 LB 11 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB 6 OZ CHOPPED
PEPPERS.
NOTE: 2. IN STEP 1, 2 OZ (2/3 CUP) DEHYDRATED ONIONS AND 3 3/4 OZ (3
CUPS)
DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A01100) OR 1 LB 6 OZ FROZEN,
DICED,
GREEN PEPPERS MAY BE USED.
NOTE: 3. IN STEP 4: 1 LB 4 OZ FRESH CARROTS A.P. WILL YIELD 1 LB DICED
CARROTS.
1 LB 6 OZ FRESH CELERY A.P. WILL YIELD 1 LB CHOPPED
CELERY.
1 LB 15 OZ FRESH COOKING APPLES WILL YIELD 1 LB 8
OZ SLICED OR DICED COOKING APPLES.
NOTE: 4. ONE -D LADLE MAY BE USED. SEE RECIPE NO. A-4.
Recipe Number: P02000
SERVING SIZE: 1 CUP (8 O
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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