Recipe - Marinara Sauce With Clams

1 ga WATER
1 ga WATER & RESERVED LIQUID
12 One half pound
9 2/3 pound TOMATO PASTE #2 1/2
3 tablespoon GARLIC DEHY GRA
25 One half pound TOMATOES # 10 CAN
3 pound ONIONS DRY
Three fourths cup SUGAR; GRANULATED 10 LB
One fourth cup SHORTENING; 3LB
6 BAY LEAVES
2 tablespoon BASIL SWEET GROUND
2 tablespoon OREGANO GROUND
2 tablespoon THYME GROUND
1/3 cup SALT TABLE 5LB

1. SAUTE GARLI AND ONIONS IN SHORTENING OR SALAD OIL UNTIL TENDER.

2. COMBINE SAUTED ONIONS AND GARLIC WITH TOMATOES, TOMATO PASTE, WATER,
BAY LEAVES,OREGANO, BASIL, SALT, SUGAR AND THYME; MIX WELL.

3. BRING TO BOIUL; REDUCE HEAT; SIMMER 1 HOUR OR UNTIL THICKENED,STIRRING
OCCASIOBALLY.
REMOVE BAY LEAVES BEFORE SERVING.

NOTE: 1. IN STEP 1, 4 One fourth OZ (Three fourths CUP36 CLOVES) GARLIC,DRY, MAY BE USED.
FRY WITH ONIONS.

2. IN STEP 1, 6 2/3 OZ (2 CUPS) DEHYDRATED ONIONS MAY BE USED. IN STEP
4, 5 OZ (1 2/3)CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A11.

3. IN STEP 1, 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB DRY CHOPPED
ONIONS.

4. IN STEP 2, 536 OZ CN CANNED TOMATO JUICE CONCENTRATE MAY BE USED.

5. SAUCE MAY BE SERVED OVER COOKESD SPAGHETTI, VERMICELLI OR MACARONI
NOODLES.
Recipe Number: O00401

SERVING SIZE: Three fourths CP (6

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