Recipe#981

Servings: YIELD: 100 Portions (2 Gallons)
Portions: 1/3 Cup Each
Pan Size:
Temperature:

INGREDIENTS

4 1/2 cups (1 lb 8 oz) onions, dry, chopped
4 1/2 cups (1 lb 8 oz)peppers, sweet, fresh, chopped
4 1/2 cups (1 lb 8 oz)celery, fresh, chopped
4 tsp. (4 cloves) garlic, minced
2 cups (1 lb) shortening
1 1/2 gal. (12 lb 12 oz or 2-No. 10 cn) tomatoes, canned, crushed
3 tbsp. salt
1 tbsp. pepper, black
1/4 cup (2 oz) sugar
2 tbsp. (1 oz) Worcestershire sauce
1/4 tsp. hot sauce
1 bay leaf
1 tbsp chili powder
1 lb. (1-16 oz or 2-8Z cn) mushrooms, canned, sliced
1 cup (4 oz) flour, wheat, pastry, sifted
1 cup water

INSTRUCTIONS

Saute onions, peppers, celery and garlic in shortening 10 minutes or until tender. Add tomatoes and salt, pepper, sugar, Worcestershire sauce, hot sauce, 1 bay leaf, chili powder, and sliced mushrooms to vegetables. Bring to a boil and simmer 10 minutes. Blend flour and water to make a smooth paste; add to sauce. Simmer sauce 5 minutes or until thickened, stirring constantly.