| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
100 |
Servings |
INGREDIENTS
| 1 |
gl |
WATER |
| 1 |
gl |
WATER & RESERVED LIQUID |
| 9 2/3 |
lb |
TOMATO PASTE #2 1/2 |
| 3 |
T |
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 |
T |
BASIL SWEET GROUND |
| 2 |
T |
OREGANO GROUND |
| 2 |
T |
THYME GROUND |
| 1/3 |
c |
SALT TABLE 5LB |
INSTRUCTIONS
12 1/2 lb
SAUTE GARLI AND ONIONS IN SHORTENING OR SALAD OIL UNTIL TENDER.
COMBINE SAUTED ONIONS AND GARLIC WITH TOMATOES, TOMATO PASTE, WATER,
BAY LEAVES,OREGANO, BASIL, SALT, SUGAR AND THYME; MIX WELL. BRING TO
BOIUL; REDUCE HEAT; SIMMER 1 HOUR OR UNTIL THICKENED,STIRRING
OCCASIOBALLY. 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 COOKESD
SPAGHETTI, VERMICELLI OR MACARONI NOODLES. Recipe Number: O00401
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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