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Guidelines for Use of Dehydrated Onions, Greenpeppers, and Parsley 2
Source: U.S. Department of Defence

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A. GENERAL INFORMATION No. 11(1)
GREEN PEPPERS
Dehydrated green peppers may be used in any recipe which specifies "peppers, sweet, diced or chopped."
REHYDRATIO
Dehydrated Peppers
Cold Water  Rehydrated Peppers  Sweet Peppers Equivalent*
N GUIDE:
+
=
OR
(35-55� F.)
1 oz (2/3 cup)
2 cups
6-1/2 oz (1-1/3 cups) 6-1/2 oz (1-1/4 cups) (8 oz A.P.)
1 lb (2-1/2 qt)
2 gal
6 lb 8 oz (5-1/2 qt)
6 lb 8 oz (1-1/4 gal)(7 lb 15 oz
A.P.)
* Volume is for chopped peppers
FOR SALADS OR UNCOOKED DISHES: Cover with cold water. Refrigerate 1 hour or overnight. Drain.
FOR RECIPES WITH SMALL AMOUNTS OF LIQUID: Cover with cold water. Let stand 30 minutes. Drain.
FOR SOUPS, STEWS, SAUCES OR RECIPES WITH A LOT OF LIQUID: Add dehydrated peppers directly.
PARSLEY
Dehydrated parsley may be used in any recipe which specifies "chopped, fresh parsley."
REHYDRATION
Dehydrated Parsley
+
Cold Water =
Rehydrated Parsley
Fresh Parsley Equivalent*
GUIDE:
(30-35� F.)
OR
1 oz (1-2/3 cup)
3-1/3 cups
8 oz (1-3/4 cups)
9 oz (4-1/4 cups) (9-1/2 oz A.P.)
* Volume is for chopped parsley
FOR SALADS OR UNCOOKED DISHES: Cover with ice cold water. Let stand 3 to 5 minutes. Drain.
FOR SOUPS, STEWS, SAUCES OR RECIPES WITH A LOT OF LIQUID: Add dehydrated parsley directly.



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