| 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.
A Message from our Provider:
“A family altar can alter a family.”