Recipe#996

Servings: YIELD: 100 Portions (2 1/4 Gallons)
Portions: 1/3 Cup Each
Pan Size: 18 by 24-inch Roasting Pan
Temperature:

INGREDIENTS

2 cups (1 lb) Meat drippings and clear fat or shortening
1 qt. (1 lb) flour, wheat, general purpose, sifted
2 gal. stock, hot
1 lb 14 oz (1-No. 2 1/2 cn) tomato paste, canned
3/4 cup (4 oz) chili powder
4 tbsp. (1 oz) cumin, ground
4 1/2 tbsp. (3 oz) salt
1 tbsp. pepper, black
1 clove garlic, dry, crushed

INSTRUCTIONS

Blend together shortening and flour until smooth; cook over low heat 2 minutes. Add tomato paste, chili powder, and ground cumin; blend well. Add roux to stock, stirring constantly. Bring to a boil; reduce heat; simmer 10 minutes or until thickened, stirring constantly. Add salt, pepper and garlic.

NOTE: 1. 8 oz Soup and Gravy base, beef or chicken, may be used. Omit salt in and season to taste.