Recipe - Creole Smoked Sausage And Creole Hot Sausage

6 ga WATER
1 qt TOMATO PASTE #2 1/2
2 pound ONIONS DRY
2 pound PEPPER SWT GRN FRESH
3 qt SPAGHETTI
3 One half cup SOUP GRAVY BASE BEEF
One half cup SALAD OIL; 1 GAL
2 teaspoon PEPPER BLACK 1 LB CN

1. SAUTE' ONIONS AND PEPPERS IN SALAD OIL OR MELTED SHORTENING 5
MINUTES IN STEAMJACKETED KETTLE OR STOCK POT. STIR OCCASIONALLY.

2. RECONSTITUTE SOUP AND GRAVY BASE. ADD TO SAUTE'ED PEPPERS AND ONIONS.
ADD PEPPER, SPAGHETTI AND TOMATO PASTE. STIR; BRING TO A BOIL; REDUCE
HEAT; SIMMER 30 MINUTES.
:
**ALL NOTES ARE PER 100 PORTIONS.

NOTE: 1. IN STEP 1, 2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB CHOPPED
ONIONS, AND 2 LB 7 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 2 LB CHOPPED
PEPPERS.

NOTE: 2. IN STEP 1, 4 OZ (1 1/3 CUPS) DEHYDRATED ONIONS AND 5 One half OZ
(1 QT) DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A01100) OR 2 LB FROZEN,
DICED, GREEN PEPPERS MAY BE USED.

NOTE: 3. IN STEP 2, 1 LB 8 OZ VERMICELLI MAY BE USED FOR SPAGHETTI.

NOTE: 4. IN STEP 2, 1 1/436 OZ CN CANNED TOMATO JUICE CONCENTRATE MAY
BE USED FOR TOMATO PASTE.

5. ONED LADLE MAY BE USED. SEE RECIPE N0. A4

Recipe Number: P00300

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.