Spanish onions

100 Servings

Ingredients

Quantity Ingredient
3 gallons WATER; BOILING
3 pounds CELERY FRESH
12¾ pounds TOMATOES # 10 CAN
15 pounds ONIONS DRY
4 pounds PEPPER SWT GRN FRESH
1 cup FLOUR GEN PURPOSE 10LB
¼ cup SUGAR; GRANULATED 10 LB
2 cups SHORTENING; 3LB
2 teaspoons PEPPER BLACK 1 LB CN
5 tablespoons SALT TABLE 5LB

Directions

PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN 1. COOK ONIONS IN SALTED WATER 15 MINUTES OR UNTIL TENDER; DRAIN.

2. SPREAD ABOUT 1¼ GAL ONIONS IN EACH PAN.

3. COMBINE TOMATOES, PEPPERS,CELERY,SUGER,AND PEPPER. HEAT TO BOILING; SIMMER UNTIL VEGETABLES ARE TENDER.

4. BLEND MELTED SHORTENING OR SALAD OIL AND FLOUR TOGETHER; STIR UNTIL SMOOTH. ADD TO TOMATOES. STIRRING CONSTANTLY. COOK 10 MINUTES OR UNTIL SLIGHTLY THICKENED.

5. POUR 3 QT TOMATO MIXTURE OVER ONIONS IN EACH PAN.

6. BAKE 15 MINUTES.

NOTE: 1, 16LB 10OZ DRY ONIONS A.P. WILL YIELD 15LB QUARTERED ONIONS.

4LB 14OZ FRESH SWEET PEPPERS A.P. WILL YIELD 4LB CHOPPED PEPPERS.

4LB 2OZ FRESH CELERY A.P. WILL YIELD 3LB CHOPPED CELERY.

NOTE: 2. IN STEP 2, 18 LB 15 OZ (3-NO. 10 CN) CANNED WHOLE ONIONS MAY BE USED. DRAIN.

NOTE: 3. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.

NOTE: 4. ONE NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A-4.

Recipe Number: Q03400

SERVING SIZE: ½ CUP

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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