| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
100 |
Servings |
INGREDIENTS
| 2 1/2 |
ga |
WATER; BOILING |
| 2 |
ga |
WATER; BOILING |
| 4 |
lb |
CELERY FRESH |
| 2 1/2 |
ga |
JUICE TOMATO #3 |
| 4 |
lb |
ONIONS DRY |
| 1 1/2 |
c |
SOUP GRAVY BASE BEEF |
| 1 |
ts |
PEPPER BLACK 1 LB CN |
INSTRUCTIONS
1. COMBINE CELERY, ONIONS, AND BOILING WATER. SIMMER 30 MINUTES;
STRAIN; DISCARD VEGETABLES; RESERVE BROTH FOR STEP 3.
2. STIR SOUP AND GRAVY BASE IN BOILING WATER TO MAKE STOCK.
3. COMBINE VEGETABLE BROTH, STOCK, TOMATO JUICE, AND PEPPER. HEAT TO
SERVING TEMPERATURE.
NOTE: 1. IN STEP 1, 5 LB 8 OZ FRESH CELERY A.P. WILL YIELD 4 LB CHOPPED
CELERY, AND 4 LB 7 OZ DRY ONIONS A.P. WILL YIELD 4 LB CHOPPED ONIONS.
NOTE: 2. IN STEP 1, 8 OZ (2 2/3 CUP) DEHYDRATED ONIONS MAY BE USED. SEE
RECIPE NO. A-11.
NOTE: 3. IN STEP 3, 2 1/2-36 OZ CN CANNED TOMATO JUICE CONCENTRATE AND
7 1/2 QT WATER MAY BE USED FOR TOMATO JUICE.
NOTE: 4. ONE D LADLE MAY BE USED. SEE RECIPE NO. A-4.
NOTE: 5. MAY BE SERVED WITH CROUTONS. PREPARE 1/2 RECIPE CROUTONS RECIPE
NO. D-16.
Recipe Number: P00500
SERVING SIZE: 1 CUP (8 O
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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