| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
100 |
Servings |
INGREDIENTS
| 1 3/8 |
lb |
TOMATO PASTE #2 1/2 |
| 3/4 |
ts |
GARLIC DEHY GRA |
| 8 |
lb |
TOMATOES # 10 CAN |
| 12 |
oz |
ONIONS DRY |
| 2 |
oz |
SUGAR; GRANULATED 10 LB |
| 1 |
tb |
SALAD OIL; 1 GAL |
| 1 |
ts |
PEPPER BLACK 1 LB CN |
| 3 |
|
BAY LEAVES |
| 2 |
tb |
BASIL SWEET GROUND |
| 2 |
tb |
OREGANO GROUND |
| 1 |
oz |
SALT TABLE 5LB |
INSTRUCTIONS
1. SAUTE' ONIONS IN SALAD OIL OR SHORTENING UNTIL TENDER.
2. ADD TOMATOES, TOMATO PASTE, SUGAR, SALT, PEPPER, BASIL, BAY LEAVES,
GARLIC AND OREGANO. BRING TO A BOIL; REDUCE HEAT; SIMMER 1 HOUR.
REMOVE BAY LEAVES.
:
**ALL NOTES ARE PER 100 PORTIONS.
NOTE: 1. IN STEP 1, 13 OZ DRY ONIONS A.P. WILL YIELD 12 OZ CHOPPED
ONIONS.
NOTE: 2. IN STEP 1, 1 1/2 OZ (1/2 CUPS) DEHYDRATED ONIONS MAY BE USED.
SEE
RECIPE NO. A01100.
NOTE: 3. IN STEP 2, 3/4-36 OZ CN CANNED TOMATO JUICE CONCENTRATE MAY BE
USED.
NOTE: 4. IN STEP 2, 3 TSP (3 CLOVES) DRY GARLIC MAY BE USED. MINCE AND
SAUTE' WITH ONIONS IN STEP 1.
Recipe Number: O01200
SERVING SIZE: 2 TABLESPO
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:
“God: He holds the future…”