Name: Cajun Creole Sauce
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

So what are the essentials of [the Gospel]? We can sum them up in four words: God, man, Christ, and response. 1. God is our holy Creator and righteous Judge. He created us to glorify Him and enjoy Him forever (Gen. 2:7, 16-17; 18:25; Matt. 25:31-33). 2. But mankind has rebelled against God by sinning against His holy character and law (Gen. 3:1-7). We’ve all participated in this sinful rebellion, both in Adam as our representative head and in our own individual actions (1 Kings 8:46; Rom. 3:23; 5:12, 19; Eph. 2:1-3). As a result, we have alienated ourselves from God and have exposed ourselves to His righteous wrath, which will banish us eternally to hell if we are not forgiven (Eph. 2:12; John 3:36; Rom. 1:18; Matt. 13:50). 3. But God sent Jesus Christ, fully God and fully man, to die the death that we deserved for our sins – the righteous for the unrighteous – so that God might both punish our sin in Christ and forgive it in us (John 1:14; Rom. 3:21-26; 5;6-8; Eph. 2:4-6). 4. The only saving response to this Good News is repentance and belief (Matt. 3:2; 4:17; Mark 1:15; Luke 3:7-9; John 20:31). We must repent of our sins (turn from them and to God) and believe in Jesus Christ for forgiveness of our sins and reconciliation to God (Mark Dever and Paul Alexander).

Other Authors

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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