| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
100 |
Servings |
INGREDIENTS
| 1 |
ga |
WATER |
| 9 2/3 |
lb |
TOMATO PASTE #2 1/2 |
| 3 |
tb |
GARLIC DEHY GRA |
| 25 1/2 |
lb |
TOMATOES # 10 CAN |
| 3 |
lb |
ONIONS DRY |
| 3/4 |
c |
SUGAR; GRANULATED 10 LB |
| 1/4 |
c |
SHORTENING; 3LB |
| 6 |
|
BAY LEAVES |
| 2 |
tb |
BASIL SWEET GROUND |
| 2 |
tb |
OREGANO GROUND |
| 2 |
tb |
THYME GROUND |
| 1/3 |
c |
SALT TABLE 5LB |
INSTRUCTIONS
1. SAUTE GARLIC AND ONIONS IN SHORTENING OR SALAD OIL UNTIL TENDER.
2. COMBINE SAUTEED ONIONS AND GARLIC WITH TOMATOES, TOMATO PASTE, WATER,
BAY
LEAVES, OREGANO,BASIL,SALT, SUGAR AND THYME; MIX WELL.
3. BRING TO A BOIL; REDUCE HEAT; SIMMER 1 HOUR OR UNTIL THICKENED,
STIRRING
OCCASIONALLY. REMOVE BAY LEAVES BEFORE SERVING.
NOTE: 1. IN STEP 1, 4 1/4 OZ (3/4 CUP-36 CLOVES) GARLIC,DRY, MAY BE USED.
FRY WITH ONIONS.
2. IN STEP 1, 6 2/3 OZ (2 CUPS) DEHYDRATED ONIONS MAY BE USED; IN STEP
4, 5 OZ (1 2/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A-11.
3. IN STEP 1, 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB DRY CHOPPED
ONIONS.
4. IN STEP 2, 5-36 OZ CN CANNED TOMATO JUICE CONCENTRATE MAY BE USED.
5. SAUCE MAY BE SERVED OVER COOKED SPAGHETTI, VERMICELLI OR MACARONI
NOODLES.
Recipe Number: O00400
SERVING SIZE: 3/4 CP (6
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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