Title: Cajun creole sauce
 Categories: 
      Yield: 100 Servings
 
      1 c  WATER
      1 ts GARLIC DEHY GRA
  1 1/2 lb CELERY FRESH
 14 1/3 lb TOMATOES # 10 CAN
  1 1/2 lb ONIONS DRY
  1 1/2 lb PEPPER SWT GRN FRESH
      1 c  FLOUR GEN PURPOSE 10LB
    1/4 c  SUGAR; GRANULATED 10 LB
    1/2 c  SHORTENING; 3LB
  1 1/3 tb PEPPER BLACK 1 LB CN
  2 2/3 tb PEPPER RED GROUND
  2 2/3 tb BASIL SWEET GROUND
  2 2/3 tb OREGANO GROUND
      2 tb WORCESTERSHIRE SAUCE
      1 tb PAPRIKA GROUND
  1 2/3 tb SALT TABLE 5LB
 
  1.  SAUTE ONIONS, PEPPERS, AND CELERY IN SHORTENING OR SALAD OIL 10
  MINUTES OR UNTIL TENDER.
  
  2.  ADD TOMATOES, SALT, PEPPER, SUGAR, AND WORCESTERSHIRE SAUCE TO
  VEGETABLES BRING TO A BOIL; REDUCE HEAT; COVER; SIMMER 10 MINUTES.
  
  3.  BLEND FLOUR AND WATER TO MAKE A SMOOTH PASTE; ADD TO SAUCE. STIR
  TO COMBINE. SIMMER 5 MINUTES OR UNTIL THICKENED, STIRRING CONSTANTLY.
  
  NOTE:  1. IN STEP 1: 1 LB 11 OZ DRY ONIONS A.P. WIIL YIELD 1 LB 8 OZ
  CHOPPED ONIONS; 1 LB 13 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB 8
  OZ CHOPPED PEPPERS; 2 LB 1 OZ FRESH CELERY A.P. WILL YIELD 1 LB 8 OZ
  CHOPPED CELERY.
  
  2. IN STEP 1, 3 1/3 OZ (1 CUP) DEHYDRATED ONIONS AND 4 OZ (3 CUPS)
  DEHYDRATED GREEN PEPPERS(SEE RECIPE NO. A-11) OR 1 LB 8 OZ (4 1/2
  CUPS) FROZEN, DICED GREEN PEPPERS MAY BE USED. THAW PEPPERS.
  
  Recipe Number: O00502
  
  SERVING SIZE: 1/3 CP (2
  
  From the  (actually used today!).