| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 2 | ts | GARLIC DEHY GRA |
| 1 1/2 | ga | TOMATOES # 10 CAN |
| 8 | lb | SQUASH SUMMER FZ |
| 1 1/2 | lb | ONIONS DRY |
| 2 1/2 | lb | PEPPER SWT GRN FRESH |
| 1/2 | c | SUGAR; GRANULATED 10 LB |
| 2 | ts | PEPPER BLACK 1 LB CN |
| 3 | BAY LEAVES | |
| 5 | ts | BASIL SWEET GROUND |
| 1 | tb | THYME GROUND |
| 14 | ts | SALT TABLE 5LB |
INSTRUCTIONS
1. SAUTE' ONIONS, PEPPERS, AND GARLIC IN SALAD OIL OR SHORTENING 10 MINUTES OR UNTIL TENDER. 2. COMBINE EGGPLANT, ZUCCHINI SQUASH, AND ONION MIXTURE. ADD WATER; STIR. COVER; SIMMER 30 MINUTES UNTIL EGGPLANT IS TENDER. STIR OCCASIONALLY. 3. ADD TOMATOES, BAY LEAVES, THYME, BASIL, SUGAR, AND SALT. SIMMER 15 MINUTES. 4. COMBINE FLOUR AND WATER. MIX UNTI SMOOTH. POUR INTO TOMATO AND VEGETABLE MIXTURE WHILE STIRRING. CONTINUE TO COOK UNTIL THICKENED. STIR FREQUENTLY. NOTE: 1. IN STEP 1, 1 LB 11 OZ DRY ONIONS A.P. WILL YIELD 1 LB 8 OZ CHOPPED ONIONS. 3 LB 1 OZ FRESH SWEET PEPPERS WILL YIELD 2 LB 8 OZ CHOPPED PEPPERS. NOTE: 2. IN STEP 1, 3 OZ (1 CUP) DEHYDRATED ONIONS AND 6 1/2 OZ (1 1/4 QT) DEHYDRATED GREEN PEPPERS (SEE RECIPE CARD A01100) OR 6 1/2 OF FROZEN, DICED, GREEN PEPPERS MAY BE USED. NOTE: 3. IN STEP 2, 1 1/2 TSP DEHYDRATED GARLIC MAY BE USED. SEE RECIPE CARD A01700. NOTE: 4. IN STEP 2, 10 LB 5 OZ FRESH EGGPLANT A.P. WILL YIELD 10 LB UNPEELED EGGPLANT. 8 LB 7 OZ FRESH ZUCCHINI SQUASH WILL YIELD 8 LB ZUCCHINI SQUASH CUT IN 2 1/2-INCH PIECES. NOTE: 5. IN STEP 2, 8 LB FROZEN, SQUASH, ZUCCHINI MAY BE USED. Recipe Number: Q08100 SERVING SIZE: 1/2 CUP 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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