Source: U.S. Department of Defence
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Spanish Sauce
Source: U.S. Department of Defence | |
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 SAUCES, GRAVIES, AND DRESSINGS No.O 005 01
SPANISH SAUCE
Yield 100
Portion 1/3 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
45 cal
8g
2g
1g
0 mg
247 mg
29 mg
Ingredient
Weight
Measure
Issue
ONIONS,FRESH,CHOPPED
1-5/8 lbs
1 qts 5/8 cup
1-3/4 lbs
PEPPERS,GREEN,FRESH,CHOPPED
1-1/2 lbs
1 qts 1/2 cup
1-7/8 lbs
CELERY,FRESH,CHOPPED
1-1/4 lbs
1 qts 3/4 cup
1-3/4 lbs
3-5/8 oz
1/2 cup
SHORTENING,VEGETABLE,MELTED
TOMATOES,CANNED,CRUSHED,INCL LIQUIDS
14-7/8 lbs
1 gal 2-3/4 qts
SALT
1 oz
1 tbsp
PEPPER,BLACK,GROUND
1/4 oz
1 tbsp
SUGAR,GRANULATED
1-3/4 oz
1/4 cup 1/3 tbsp
WORCESTERSHIRE SAUCE
1 oz
2 tbsp
HOT SAUCE
<1/16th oz
<1/16th tsp
BAY LEAF,WHOLE,DRIED
<1/16th oz
1 lf
CHILI POWDER,DARK,GROUND
1/4 oz
1 tbsp
GARLIC POWDER
1/8 oz
1/8 tsp
MUSHROOMS,CANNED,SLICED,DRAINED
1-3/4 lbs
1 qts 1-1/4 cup
FLOUR,WHEAT,GENERAL PURPOSE
4-3/8 oz
1 cup
8-1/3 oz
1 cup
WATER
Method
1 Saute onions, peppers and celery in shortening, salad or olive oil for 10 minutes or until tender.
2 Add tomatoes, salt, pepper, sugar, Worcestershire sauce, hot sauce, bay leaf, chili powder, garlic, and canned sliced drained
mushrooms to vegetables. Bring to a boil; reduce heat; cover and simmer for 10 minutes.
3 Blend flour and water to make a smooth paste; add to sauce. Stir to combine. Simmer for 5 minutes or until thickened, stirring
constantly.
4 Remove bay leaves. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Hold at 140 F. or higher for service.
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|
| Yield: 100 | Portion: 1/3 Cup |
| Calories: | 45 cal |
| Carbohydrates: | 8g |
| Protein: | 2g |
| Fat: | 1g |
| Cholesterol: | 0 mg |
| Sodium: | 247 mg |
| Calcium: | 29 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| ONIONS,FRESH,CHOPPED | 1-5/8 lbs | 1 qts 5/8 cup | 1-3/4 lbs |
| PEPPERS,GREEN,FRESH,CHOPPED | 1-1/2 lbs | 1 qts 1/2 cup | 1-7/8 lbs |
| CELERY,FRESH,CHOPPED | 1-1/4 lbs | 1 qts 3/4 cup | 1-3/4 lbs |
| SHORTENING,VEGETABLE,MELTED | 3-5/8 oz | 1/2 cup | |
| TOMATOES,CANNED,CRUSHED,INCL LIQUIDS | 14-7/8 lbs | 1 gal 2-3/4 qts | |
| SALT | 1 oz | 1 tbsp | |
| PEPPER,BLACK,GROUND | 1/4 oz | 1 tbsp | |
| SUGAR,GRANULATED | 1-3/4 oz | 1/4 cup 1/3 tbsp | |
| WORCESTERSHIRE SAUCE | 1 oz | 2 tbsp | |
| HOT SAUCE | <1/16th oz | <1/16th tsp | |
| BAY LEAF,WHOLE,DRIED | <1/16th oz | 1 lf | |
| CHILI POWDER,DARK,GROUND | 1/4 oz | 1 tbsp | |
| GARLIC POWDER | 1/8 oz | 1/8 tsp | |
| MUSHROOMS,CANNED,SLICED,DRAINED | 1-3/4 lbs | 1 qts 1-1/4 cup | |
| FLOUR,WHEAT,GENERAL PURPOSE | 4-3/8 oz | 1 cup | |
| WATER | 8-1/3 oz | 1 cup |
| Method: | |
|
1 Saute onions, peppers and celery in shortening, salad or olive oil for 10 minutes or until tender. 2 Add tomatoes, salt, pepper, sugar, Worcestershire sauce, hot sauce, bay leaf, chili powder, garlic, and canned sliced drained mushrooms to vegetables. Bring to a boil; reduce heat; cover and simmer for 10 minutes. 3 Blend flour and water to make a smooth paste; add to sauce. Stir to combine. Simmer for 5 minutes or until thickened, stirring constantly. 4 Remove bay leaves. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Hold at 140 F. or higher for service. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence