Recipe - Cajun Creole Sauce

1 cup WATER
1 teaspoon GARLIC DEHY GRA
1 One half pound CELERY FRESH
14 1/3 pound TOMATOES # 10 CAN
1 One half pound ONIONS DRY
1 One half pound PEPPER SWT GRN FRESH
1 cup FLOUR GEN PURPOSE 10LB
One fourth cup SUGAR; GRANULATED 10 LB
One half cup SHORTENING; 3LB
1 1/3 tablespoon PEPPER BLACK 1 LB CN
2 2/3 tablespoon PEPPER RED GROUND
2 2/3 tablespoon BASIL SWEET GROUND
2 2/3 tablespoon OREGANO GROUND
2 tablespoon WORCESTERSHIRE SAUCE
1 tablespoon PAPRIKA GROUND
1 2/3 tablespoon SALT TABLE 5LB

1. SAUTE ONIONS, PEPPERS, AND CELERY IN SHORTENING OR SALAD OIL 10 MINUTES
OR UNTIL TENDER.

2. ADD TOMATOES, SALT, PEPPER, SUGAR, AND WORCESTERSHIRE SAUCE TO
VEGETABLES
BRING TO A BOIL; REDUCE HEAT; COVER; SIMMER 10 MINUTES.

3. BLEND FLOUR AND WATER TO MAKE A SMOOTH PASTE; ADD TO SAUCE. STIR TO
COMBINE. SIMMER 5 MINUTES OR UNTIL THICKENED, STIRRING CONSTANTLY.

NOTE: 1. IN STEP 1: 1 LB 11 OZ DRY ONIONS A.P. WIIL YIELD 1 LB 8 OZ
CHOPPED
ONIONS; 1 LB 13 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB 8 OZ CHOPPED
PEPPERS; 2 LB 1 OZ FRESH CELERY A.P. WILL YIELD 1 LB 8 OZ CHOPPED CELERY.

2. IN STEP 1, 3 1/3 OZ (1 CUP) DEHYDRATED ONIONS AND 4 OZ (3 CUPS)
DEHYDRATED GREEN PEPPERS(SEE RECIPE NO. A11) OR 1 LB 8 OZ (4 One half CUPS)
FROZEN, DICED GREEN PEPPERS MAY BE USED. THAW PEPPERS.

Recipe Number: O00502

SERVING SIZE: 1/3 CP (2

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