Recipe - Ratatouille (Eggplantzuc

2 teaspoon GARLIC DEHY GRA
1 One half ga TOMATOES # 10 CAN
8 pound SQUASH SUMMER FZ
1 One half pound ONIONS DRY
2 One half pound PEPPER SWT GRN FRESH
One half cup SUGAR; GRANULATED 10 LB
2 teaspoon PEPPER BLACK 1 LB CN
3 BAY LEAVES
5 teaspoon BASIL SWEET GROUND
1 tablespoon THYME GROUND
14 teaspoon SALT TABLE 5LB

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

2. COMBINE EGGPLANT, ZUCCHINI SQUASH, AND ONION MIXTURE. ADD WATER;
STIR. COVER; SIMMER 30 MINUTES UNTIL EGGPLANT IS TENDER. STIR OCCASIONALLY.

3. ADD TOMATOES, BAY LEAVES, THYME, BASIL, SUGAR, AND SALT. SIMMER
15 MINUTES.

4. COMBINE FLOUR AND WATER. MIX UNTI SMOOTH. POUR INTO TOMATO AND
VEGETABLE MIXTURE WHILE STIRRING. CONTINUE TO COOK UNTIL THICKENED.
STIR FREQUENTLY.

NOTE: 1. IN STEP 1, 1 LB 11 OZ DRY ONIONS A.P. WILL YIELD 1 LB 8 OZ
CHOPPED
ONIONS. 3 LB 1 OZ FRESH SWEET PEPPERS WILL YIELD 2 LB 8 OZ CHOPPED PEPPERS.

NOTE: 2. IN STEP 1, 3 OZ (1 CUP) DEHYDRATED ONIONS AND 6 One half OZ (1 1/4
QT)
DEHYDRATED GREEN PEPPERS (SEE RECIPE CARD A01100) OR 6 One half OF FROZEN,
DICED,
GREEN PEPPERS MAY BE USED.

NOTE: 3. IN STEP 2, 1 One half TSP DEHYDRATED GARLIC MAY BE USED. SEE RECIPE
CARD
A01700.

NOTE: 4. IN STEP 2, 10 LB 5 OZ FRESH EGGPLANT A.P. WILL YIELD 10 LB
UNPEELED
EGGPLANT. 8 LB 7 OZ FRESH ZUCCHINI SQUASH WILL YIELD 8 LB ZUCCHINI SQUASH
CUT
IN 2 1/2INCH PIECES.

NOTE: 5. IN STEP 2, 8 LB FROZEN, SQUASH, ZUCCHINI MAY BE USED.

Recipe Number: Q08100

SERVING SIZE: One half CUP

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