Recipe - Barbecue Sauce

1 Three fourths qt WATER
3 3/8 pound TOMATO PASTE #2 1/2
5 1/3 tablespoon GARLIC DEHY GRA
3 cup CELERY FRESH
1 pound ONIONS DRY
1 One half pound SUGAR; BROWN, 2 LB
4 One fourth pound CATSUP TOMATO#10
1 tablespoon PEPPER RED GROUND
1 tablespoon CHILI POWDER
1 cup MUSTARD PREP. 1 LB JAR
2 One half cup VINEGAR CIDER
3 tablespoon SALT TABLE 5LB

1. COMBINE VINEGAR, TOMATO PASTE, CATSUP, WATER, SUGAR, SALT, MUSTARD, RED
PEPPER, ONIONS, CELERY, GARLIC, CHILI POWDER, AND LIQUID SMOKE.

2. BRING TO A BOIL; REDUCE HEAT; SIMMER 40 MINUTES OR UNTIL SAUCE IS
BLENDED.
:
**ALL NOTES ARE PER 100 PORTIONS.

NOTE: 1. FOR MILDER SAUCE, USE 2 TSP RED PEPPER IN STEP 1.

NOTE: 2. IN STEP 1, 1 1/236 OZ CN CANNED TOMATO JUICE CONCENTRATE MAY BE
USED.

NOTE: 3. IN STEP 1, 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB FINELY
CHOPPED ONIONS AND 1 LB 6 OZ FRESH CELERY A.P. WILL YIELD 1 LB FINELY
CHOPPED CELERY.

NOTE: 4. IN STEP 1, 2 OZ (2/3 CUP) DEHYDRATED ONIONS MAY BE USED. SEE
RECIPE NO. A01100.

NOTE: 5. BARBECUE SAUCE MIX MAY BE USED FOR ALL INGREDIENTS. PREPARE
ACCORDING TO INSTRUCTIONS ON CONTAINER.

NOTE: 6. THIS SAUCE MAY BE USED TO BASTE MEAT OR CHICKEN DURING COOKING.

Recipe Number: O00200

SERVING SIZE: One fourth CUP (2

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.