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Suggest a better description1. SAUTE ONIONS IN BUTTER OR MARGARINE UNTIL TENDER. REMOVE FROM FAT; SET ASIDE FOR USE IN STEP 4. 2. BLEND FAT AND FLOUR TOGETHER; ADD GARLIC. 3. ADD FLOUR MIXTURE TO STOCK, STIRRING CONSTANTLY. BRING TO A BOIL; REDUCE HEAT. 4. ADD SAUTEED ONIONS, CRUSHED TOMATOES, CELERY, OKRA, PEPPERS, RICE, BAY LEAVES, PAPRIKA, SALT, PEPPER, AND THYME; MIX WELL. 5. BRING TO A BOIL; REDUCE HEAT; SIMMER 30 MINUTES. NOTE: 1. IN STEP 1, 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED ONIONS. NOTE: 2. IN STEP 1, 2 OZ (2/3 CUP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE CARD A01100. NOTE: 3. IN STEP 2, 1/2 TSP DEHYDRATED GARLIC MAY BE USED. SEE RECIPE CARD A01700. NOTE: 4. IN STEP 3, 1 LB 2 OZ SOUPS AND GRAVY BASE, CHICKEN, AND 4 1/2 GAL WATER MAY BE USED. SEE RECIPE CARD A01200. OMIT SALT AND SEASON TO TASTE. NOTE: 5. IN STEP 4, 1 LB 6 OZ FRESH CELERY A.P. WILL YIELD 1 LB CHOPPED CELERY AND 1 LB 4 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB CHOPPED PEPPERS. NOTE: 6. IN STEP 4, 4 OZ (1 1/3 CUPS) DEHYDRATED GREEN PEPPERS (SEE RECIPE CARD A01100) OR 1 LB 8 OZ FROZEN, DICED, GREEN PEPPERS MAY BE USED. Recipe Number: P01000 SERVING SIZE: 1 CUP From the
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Serving Size: 1 Serving (111g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 29 | ||
Calories from Fat: 2 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 5.6mg | 0 % | |
Potassium 95.8mg | 3 % | |
Total Carbohydrate 6.6g | 2 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 5.3g | ||
Protein 1g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 29
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