| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 100 | Servings | ||
INGREDIENTS
| 4 1/2 | ga | STOCK; CHICKEN |
| 1 | lb | BUTTER PRINT SURE |
| 2 | ts | GARLIC DEHY GRA |
| 1 | lb | CELERY FRESH |
| 2 | lb | OKRA FZ |
| 12 3/4 | lb | TOMATOES # 10 CAN |
| 1 | lb | ONIONS DRY |
| 1 1/2 | lb | PEPPER SWT GRN FRESH |
| 1 | lb | RICE 10LB |
| 3/4 | lb | FLOUR GEN PURPOSE 10LB |
| 2 | ts | PEPPER BLACK 1 LB CN |
| 5 | BAY LEAVES | |
| 1 | ts | THYME GROUND |
| 2 | ts | PAPRIKA GROUND |
| 4 1/2 | tb | SALT TABLE 5LB |
INSTRUCTIONS
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.
A Message from our Provider:
“The art of love is God at work through you. #Wilferd A. Peterson”