Recipe: Cajun Creole Sauce
For 100 Persons
Category:
1 c WATER
1 ts 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 tb PEPPER BLACK 1 LB CN
2 2/3 tb PEPPER RED GROUND
2 2/3 tb BASIL SWEET GROUND
2 2/3 tb OREGANO GROUND
2 tb WORCESTERSHIRE SAUCE
1 tb PAPRIKA GROUND
1 2/3 tb 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. A-11) OR 1 LB 8 OZ (4 1/2 CUPS)
FROZEN, DICED GREEN PEPPERS MAY BE USED. THAW PEPPERS.
Recipe Number: O00502
SERVING SIZE: 1/3 CP (2
From the
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
-----
back