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Guidelines for Use of Dehydrated Onions, Greenpeppers, and Parsley 2
Source: U.S. Department of Defence
A. GENERAL INFORMATION No. 11(1)
Dehydrated green peppers may be used in any recipe which specifies "peppers, sweet, diced or chopped."
Cold Water Rehydrated Peppers Sweet Peppers Equivalent*
1 oz (2/3 cup)
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)
6 lb 8 oz (5-1/2 qt)
6 lb 8 oz (1-1/4 gal)(7 lb 15 oz
* 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.
Dehydrated parsley may be used in any recipe which specifies "chopped, fresh parsley."
Cold Water =
Fresh Parsley Equivalent*
1 oz (1-2/3 cup)
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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