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Add a photoRaciónes: 12
Ingredientes
- 1 c. WATER
- 1 tsp GARLIC DEHY GRA
- 1 1/2 lb CELERY FRESH
- 14 1/3 lb TOMATOES # 10 CAN
- 1 1/2 lb ONIONS DRY
- 1 1/2 lb PEPPER SWT GRN FRESH
- 1 c. FLOUR GEN PURPOSE 10LB
- 1/4 c. SUGAR, GRANULATED 10 LB
- 1/2 c. SHORTENING, 3LB
- 1 1/3 Tbsp. PEPPER BLACK 1 LB CN
- 2 2/3 Tbsp. PEPPER RED Grnd
- 2 2/3 Tbsp. BASIL SWEET Grnd
- 2 2/3 Tbsp. OREGANO Grnd
- 2 Tbsp. WORCESTERSHIRE SAUCE
- 1 Tbsp. PAPRIKA Grnd
- 1 2/3 Tbsp. SALT TABLE 5LB
Direcciones
- 1. Saute/fry ONIONS, PEPPERS, AND CELERY IN SHORTENING Or possibly SALAD OIL 10 Min Or possibly Till TENDER.
- 2. Add in TOMATOES, SALT, PEPPER, SUGAR, AND WORCESTERSHIRE SAUCE TO VEGETABLESBRING TO A BOIL; REDUCE HEAT; COVER; SIMMER 10 Min.
- 3. BLEND FLOUR AND WATER TO MAKE A SMOOTH PASTE; Add in TO SAUCE. STIR TO COMBINE. SIMMER 5 Min Or possibly Till THICKENED, STIRRING CONSTANTLY.
- NOTE:
- 1. IN STEP 1: 1 LB 11 Ounce DRY ONIONS A.P. WIIL YIELD 1 LB 8 Ounce CHOPPEDONIONS; 1 LB 13 Ounce FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB 8 Ounce Minced PEPPERS; 2 LB 1 Ounce FRESH CELERY A.P. WILL YIELD 1 LB 8 Ounce Minced CELERY.
- 2. IN STEP 1, 3 1/3 Ounce (1 C.) DEHYDRATED ONIONS AND 4 Ounce (3 C.)
- DEHYDRATED GREEN PEPPERS(SEE RECIPE NO. A-11) Or possibly 1 LB 8 Ounce (4 1/2 C.)
- Frzn, DICED GREEN PEPPERS MAY BE USED. THAW PEPPERS.
- SERVING SIZE: 1/3 CP (2
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 646g | |
| Recipe makes 12 servings | |
| Calories 256 | |
| Calories from Fat 87 | 34% |
| Total Fat 9.94g | 12% |
| Saturated Fat 2.23g | 9% |
| Trans Fat 2.86g | |
| Cholesterol 0mg | 0% |
| Sodium 1066mg | 44% |
| Potassium 1449mg | 41% |
| Total Carbs 39.75g | 11% |
| Dietary Fiber 8.6g | 29% |
| Sugars 20.75g | 14% |
| Protein 6.63g | 11% |
