| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 1 1/2 | qt | WATER; BOILING |
| 1 | lb | CROUTONS |
| 1 | lb | BACON;SLICED FZ |
| 10 | lb | OKRA FZ |
| 12 3/4 | lb | TOMATOES # 10 CAN |
| 2 | lb | ONIONS DRY |
| 1 | c | FLOUR GEN PURPOSE 10LB |
| 1/4 | c | SUGAR; GRANULATED 10 LB |
| 1 | ts | PEPPER BLACK 1 LB CN |
| 1/4 | c | CHILI POWDER |
| 3 | tb | SALT TABLE 5LB |
INSTRUCTIONS
1. SAUTE' ONIONS AND BACON UNTIL ONIONS ARE TENDER AND BACON IS CRISP. 2. ADD OKRA TO ONIONS AND BACON. COOK 5 MINUTES, STIRRING FREQUENTLY. 3. ADD FLOUR, SUGAR, SALT, CHILI POWDER, AND PEPPER; STIR UNTIL BLENDED. 4. ADD TOMATOES AND WATER; MIX WELL. 5. BRING TO A BOIL. REDUCE HEAT; SIMMER 15 MINUTES OR UNTIL OKRA IS TENDER. 6. PREPARE 1/2 RECIPE GARLIC CRONTONS (NO. D01601) OR PARMESAN CRONTONS (NO. D01602) ADD AS A GARNISH JUST BEFORE SERVING. NOTE: 1. IN STEP 1, 2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB CHOPPED ONIONS. NOTE: 2. IN STEP 1, 4 OZ (1/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPS NO. A-11. NOTE: 3. IN STEP 2, 16 LB (16-NO. 303 CN) CANNED OFRA, DRAINED MAY BE USED. IF OKRA IS WHOLE, CUT INTO 1/2 INCH RINGS. NOTE: 4. ONE NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A-4. Recipe Number: Q03100 SERVING SIZE: 1/2 CUP (4 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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