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Title: Creole Soup Categories: Yield: 100 Servings 6 ga WATER 1 qt TOMATO PASTE #2 1/2 2 lb ONIONS DRY 2 lb PEPPER SWT GRN FRESH 3 qt SPAGHETTI 3 1/2 c SOUP GRAVY BASE BEEF 1/2 c SALAD OIL; 1 GAL 2 ts PEPPER BLACK 1 LB CN 1. SAUTE' ONIONS AND PEPPERS IN SALAD OIL OR MELTED SHORTENING 5 MINUTES IN STEAM-JACKETED KETTLE OR STOCK POT. STIR OCCASIONALLY. 2. RECONSTITUTE SOUP AND GRAVY BASE. ADD TO SAUTE'ED PEPPERS AND ONIONS. ADD PEPPER, SPAGHETTI AND TOMATO PASTE. STIR; BRING TO A BOIL; REDUCE HEAT; SIMMER 30 MINUTES. : **ALL NOTES ARE PER 100 PORTIONS. NOTE: 1. IN STEP 1, 2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB CHOPPED ONIONS, AND 2 LB 7 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 2 LB CHOPPED PEPPERS. NOTE: 2. IN STEP 1, 4 OZ (1 1/3 CUPS) DEHYDRATED ONIONS AND 5 1/2 OZ (1 QT) DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A01100) OR 2 LB FROZEN, DICED, GREEN PEPPERS MAY BE USED. NOTE: 3. IN STEP 2, 1 LB 8 OZ VERMICELLI MAY BE USED FOR SPAGHETTI. NOTE: 4. IN STEP 2, 1 1/4-36 OZ CN CANNED TOMATO JUICE CONCENTRATE MAY BE USED FOR TOMATO PASTE. 5. ONE-D LADLE MAY BE USED. SEE RECIPE N0. A-4 Recipe Number: P00300 SERVING SIZE: 1 CUP (8 O From the Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. |