xt718911rp5w https://exploreuk.uky.edu/dips/xt718911rp5w/data/mets.xml United States. Department of the Army United States United States. Department of the Army 1986 recipes D 101.11:10-412/985 English For sale by the Supt. of Docs., U.S. G.P.O  This digital resource may be freely searched and displayed in accordance with U. S. copyright laws U.S. Military Recipe Collection Cooking for military personnel Armed Forces Recipe Service, Sauces, Gravies, and Dressings, 1986 text image 1 v. (various pagings), col. ill, 13 x 21 cm. Call Number: D 101.11:10-412/985 Armed Forces Recipe Service, Sauces, Gravies, and Dressings, 1986 1986 1986 2022 true xt718911rp5w section xt718911rp5w O. SAUCES, GRAVIES, AND DRESSINGS

 

 O. SAUCES, GRAVIES, AND DRESSINGS No. 0

INDEX

 

Sauces and Gravies, Guidelines

for Preparing ....................

Sauces

Barbecue .......................

Barbecue Sauce (Prepared). . . .
Cajun Creole ....................
Cheese .........................

Cherry (for Meat)
Cornstarch ..................
Pregelatinized Starch ........
Chinese Mustard ...............
Creole ......................... 0-5

Horseradish .................... 0-23
Hot Mustard ................... 0-6
Marinara Sauce ................ 0-4
Clam Sauce ................. 0-4-1
Pineapple (for Ham) ............ 0-9

CH-4

 

Sauces--Continued
Pizza ..........................
Canned .....................
Raisin (for Ham) ................
Salsa ..........................
Seafood Cocktail ................
Prepared ....................
Spanish ........................
Sweet Sour .....................
Szechwan ......................
Taco ..........................
Prepared ...................
Tartar ........................
Teriyaki ......................
Prepared ..................
Tomato ......................
White ........................

Card
No.

0-12
0-12-1
0—9-1
0-25-2
0—1 1
0-1 1-1
0-5-1
0-8
0—26
0-25
0-25-1
0-13
0-14
0-14-1

 

 O. SAUCES, GRAVIES, AND DRESSINGS No 0

 

Card Card
No. No.

Gravies Dressings, Bread ,_
Brown ......................... 0-16 Apple .......................... 0-2 1- 1 .

Mix ........................ 0-16-1 Corn ........................... 0-20 »
Chicken ....................... 0-16-2 Giblet ......................... 0-21—2
Chili .......................... 0-16-3 Oyster ........................ 0-21-3
Cream ........................ 0-17 Sausage ....................... 0-21-4

Onion ...................... 0-17-1 ' Savory ......................... 0-21
Giblet ......................... O-16—4
Mushroom ..................... 0-16-5
Natural Pan (au J us) ........... 0-18
Onion ......................... O-16-6

and Mushroom .............. 0-16-10

Quick Onion (Soup,

Dehydrated, Onion) ....... 0-16-7
Tomato ........................ 019
Turkey ........................ 0-16-8
Vegetable ..................... 0-16-9

 

 

 O. SAUCES, GRAVIES, AND DRESSINGS No.2

BARBECUE SAUCE
YIELD: 100 Portions (61/4 Quarts) EACH PORTION: 1/4 Cup (2 Ounces)

INGREDIENTS WEIGHTS MEASURES METHOD

Vinegar ............ 21/2 cups. . 1. Combine vinegar, tomato paste,
Tomato paste, canned . . 11/2 qt catsup, water, sugar, salt,
(13/4-No. mustard, red pepper, onions,
21/2 on) celery, garlic, chili powder, and
Catsup, tomato ..... 13/4 qt. . . liquid smoke.
Water ............. 13/4 qt. . . . Bring to a boil; reduce heat;
Sugar, brown, packed . . 31/4 cups. . cover; simmer 40 minutes or
Salt ............... 3 tbsp. . . . until sauce is blended.
Mustard, prepared. . 1 cup .....
Pepper, red, ground. . 1 tbsp. . . .
Onions, dry, finely 21/4 cups

chopped
Celery, fresh, finely 3 cups. . . .

chopped
Garlic, dehydrated. . 51/3 tbsp
Chili powder ....... 1 tbsp. . .
Liquid smoke 3 tbsp. . .

(optional)

CH-4

 

 

 

 

 

 

 

 

 

 

 

 O. SAUCES, GRAVIES, AND DRESSINGS No. 2

. In Step 1, for milder sauce, use 2 tsp red pepper.

. In Step 1, 13/4-36 oz cn canned tomato juice concentrate may be used.

. In Step 1, 1 1b 2 oz dry onions A.P. will yield 1 1b finely chopped onions; 1 1b 6 oz
fresh celery A.P. will yield 1 1b finely chopped celery.

. In Step 1, 2 oz (2/3 cup) dehydrated onions may be used. See Recipe No. A-11.

. Barbecue Sauce Mix may be used for all ingredients. Prepare according to

instructions on container. .
6. This sauce may be used to baste meat or chicken during cooking.
VARIATION
1. BARBECUE SAUCE (PREPARED): Omit Steps 1 and 2. Use 14 lb 2 oz (61/4 qt) prepared
barbecue sauce. Heat to serving temperature.

 

 O. SAUCES, GRAVIES, AND DRESSINGS No. 3

CHERRY SAUCE
(For Meat)

YIELD: 100 Portions (11/4 Gallons) EACH PORTION: 3 Tablespoons (11/2 Ounces)
INGREDIENTS WEIGHTS MEASURES METHOD

 

 

 

Cherries, canned, red 6 1b 7 oz 3 qt (1-No. 1. Drain cherries; reserve juice
tart (sour), pitted 10 on) for use in Step 3; cherries for
use in Step 4-.

Starch, corn ........ 5 oz ..... 1 cup. . . . . Combine cornstarch and
Sugar, granulated. . 21b 10 oz 11/2 qt. . sugar; add water; stir until
Water ............. 2 cups. . . smooth.

Reserved juice and 11/2 qt. . . Add water to reserved juice

 

 

water to make 11/2 qt. Bring to
boil; add cornstarch-sugar
mixture, stirring constantly.
Cook 10 minutes or until
thick and clear. Remove
from heat.

Butter or margarine . . . Add cherries, butter or

Food coloring, red. . . . . . margarine, food coloring and
Juice, lemon ........ . . lemon juice; mix well.

. Serve hot or cold.

 

 

 

 

 

 

 

 

CH-4

 

 O. SAUCES, GRAVIES, AND DRESSIN GS No. 3

NOTE: In Step 4, 12 oz lemon A.P.(3 lemons) will yield 1/2 cup juice.
VARIATION
1. CHERRY SAUCE (PREGELATINIZED STARCH): Follow Step 1. In Steps 2 and 3, combine
5 oz (11/3 cups) pregelatinized starch and sugar in mixer bowl. Combine water and juice in
Steps 2 and 3 to equal 2 qt. Bring to a boil. Add boiling liquids to dry mixture while
blending at low speed. Follow Steps 4 and 5.

 

 O. SAUCES, GRAVIES, AND DRESSINGS No. 4
MARINARA SAUCE

YIELD: 100 Portions (43/4 Gallons) EACH PORTION: 3/4 Cup (6 Ounces)

 

 

 

INGREDIENTS

WEIGHTS

MEASURES

METHOD

 

Garlic, dehydrated. . .

Onions, dry, chopped. .

Shortening, melted or
salad oil

11/3 oz. . .
3 lb ......
2 oz ......

3 tbsp. . . .
21/4 qt. . . .
1/4 cup. . ..

. Saute garlic and onions in

shortening or salad oil until
tender.

 

Tomatoes, canned,
crushed
Tomato paste, canned

Water ...............
Bay leaves ...........
Oregano, crushed .....

Basil, sweet, crushed. .

Salt .................
Sugar, granulated. . . .
Thyme, ground .......

 

25 lb 8 oz.
9 lb 11 oz.

 

3 gal (4-
No. 10 on)
41/3 qt (5—
No. 21/2 en)

1 al .....
6 eaves. .
2 tbsp. . . .
2 tbsp. . . .
1/3 cup. . . .
3/4 cup. . .
2 tbsp. . . .

 

 

. Combine sauteed onions and

garlic with tomatoes, tomato
paste, water, bay leaves,
oregano, basil, salt, sugar
and thyme; mix well.

. Bring to a boil; reduce heat;

simmer 1 hour or until
thickened, stirring
occasionally. Remove bay
leaves before serving.

 

CH—4

(OVER)

 

 

 O. SAUCES, GRAVIES, AND DRESSIN GS No. 4

. In Step 1, 41/4 oz (3/4 cup-36 cloves) garlic, dry, may be used. Fry with onions.
. In Step 1, 62/3 oz (2 cu s) dehydrated onions may be used; in Step 4, 5 oz
(12/3 cups) dehydrate onions may be used. See Recipe No. A-11.
. In Step 1, 3 lb 5 oz dry onions A.P. will yield 3 lb dry chopped onions.
. In Step 2, 5-36 oz cn canned tomato juice concentrate may be used.
. Sauce may be served over cooked spaghetti, vermicelli or macaroni noodles.

VARIATION
1. MARINARA SAUCE WITH CLAMS: Follow Step 1. In Step 2, drain 12 lb 8 oz (4-49 oz
or 4-51 oz cn) canned, minced clams; add water to clam liquid to make 1 allon.
Combine with remaining ingredients. Reserve drained clams for use in tep 3. Follow

Step 3. Add clams. Stir. Simmer about 5 minutes, stirring constantly. DO NOT
OVERCOOK. EACH PORTION: 3/4 Cup (61/2 Ounces).

 

 o. SAUCES, GRAVIES, AND DRESSINGS No. 5
CRE OLE SAUCE

YIELD: 100 Portions (81/2 Quarts) EACH PORTION: 1/3 Cup (21/2 Ounces)

INGREDIENTS WEIGHTS MEASURES METHOD

Onions, dry, chopped 1 lb 8 oz. . 41/2 cups. . . . Saute onions, peppers, and celery
Peppers, sweet, fresh, 1 lb 8 oz. . 41/2 cups. . . in shortening or salad oil 10
chopped minutes or until tender.
Celery, fresh, chopped 1 1b 8 oz. . 41/2 cups. . .
Shortening, melted 4 oz ...... 1/2 cup. . .
or salad oil
Tomatoes, canned, 14 lb 6 oz 63/4 qt (21/4- . Add tomatoes, salt, pepper,
crushed No. 10 cn) sugar, and Worcestershire sauce
Salt ............... 12/3 tbsp. . . to vegetables. Bring to a boil;
Pepper, black ...... 1 tbsp. . . . reduce heat; cover; simmer 10
Sugar, granulated, 1/4 cup. . . , minutes.
Worcestershire sauce 2 tbsp. . . .
Flour, Wheat, general 1 cup ..... . Blend flour and water to make a
purpose, sifted smooth paste; add to sauce. Stir
Water ............. 1 cup ..... to combine. Simmer 5 minutes or
until thickened, stirring
constantly.

CH-4 (OVER)

 

 

 

 

 

 

 

 

 

 

 

 

 

 O. SAUCES, GRAVIES, AND DRESSINGS No. 5

NOTE: 1. In Step 1: 1 lb 11 oz dry onions A.P. will yield 1 lb 8 oz chopped onions; 1 1b 13 oz
fresh sweet peppers A.P. will yield 1 lb 8 oz chopped peppers; 2 1b 1 oz fresh celery
A.P. will yield 1 1b 8 oz chopped celery.

. In Step 1, 31/3 oz (1 cup) dehydrated onions and 4 oz (3 cups) dehydrated green
peppers (see Recipe No. A-11) or 1 lb 8 oz (41/2 cups) frozen, diced green peppers
may be used. Thaw peppers.

VARIATION S
1. SPANISH SAUCE: Follow Step 1. In Step 2, add 1/4 tSp hot sauce, 1 bay leaf, 1 tbsp chili
powder, 1 tsp dehydrated garlic or 11/3 tbsp (4 cloves) minced dry garlic, and 1 1b 13 oz
(l-jumbo or 2-8Z cn) canned sliced drained mushrooms. Follow Step 3. Remove bay leaf.
, CAJU N CREOLE SAUCE: Follow Step 1. In Step 2, increase pepper to 11/3 tbsp; add 2

tsp ground red pepper, 22/3 tbsp crushed oregano, 22/3 tbsp crushed sweet basil, 22/3
tbsp ground thyme, 1 tbSp dehydrated garlic or 11/3 oz (1/4 cup--12 cloves) minced dry
garlic and 1 tbsp ground paprika. Follow Step 3.

 

 P. SOUPS No. 0

 

No.

Canned, Condensed Soups,
Guidelines for .................. P-G-l

Soup

Beef

Barley ...................... P-1-1
Minestrone .................. P-7-1
Noodle ...................... P—1-2
Onion ....................... P-4
French ................... P-4—1
Rice ........................ P-l
Tomato ..................... P-6
Rice ..................... P-6-1
Tomato Bouillon ............ P-5
Vegetable .................. P-7

Chicken

CH-4

Egg Drop ................... P-9
Gumbo ..................... P- 10

 

Card
No.

Soup--Continued
Chicken--Continued
Mulligatawny (Chicken and
Vegetable) ................. P-20
Noodle .................... P-2-1
Rice ...................... P-2
Shrimp
Gumbo ................... P-lO-l
Bean Soup, Navy ............... P-8
Knickerbocker ............... P-8-2
Old Fashioned ............... P-8-3
with Smoked, Cured Pork
Hooks (Ham Hooks) ........ P-8—1
Chowders
Corn ........................ P-11
Chicken Corn ............. P-11-1
Manhattan Clam ............ P-12-1
(OVER)

 

 P. SOUPS No.0

 

Soup--Continued
Chowders--Continued
Manhattan Fish ............. P-12
New England Clam ......... P-13-1
New England Fish .......... P-13
Creamed Soups
Mushroom .................. P-14
Potato (Potatoes, White,
Fresh) .................. P-15-1
Dehydrated Slices ........ P-15
Instant (granules) ........ P-16
Dehydrated Soups
Beef Noodle ................
Chicken Noodle .............
with Vegetables .........
Onion ...................... P-17-1
Clam Gumbo ............ P-17-2
Mexican Onion Corn ....... P-17-3

P—18-1
P-18-2
P—18-3

 

Card
No.

Soup--Continued
Dehydrated Soups--Continued
Spanish ......................
Tomato-Vegetable ............
Other Soups
Creole .......................
Pepper Pot ..................
Split Pea ....................
Puree Mongole (Soup,
Condensed, Tomato). . . .
with Smoked, Cured, Pork
Hocks (Ham Hocks) .........
Soup Mergers (Soup, Condensed)
Chicken-Mushroom ............
Doubly Good Chicken ..........
Logging ......................
Tomato Noodle ...............
Vegetable Supreme ...........

 

 P. SOUPS No. 1
BEEF RICE SOUP

YIELD: 100 Portions (61/4 Gallons) EACH PORTION: 1 Cup

 

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

Soup and Gravy base, 1 lb 8 02 31/2 cups (1- . Reconstitute Soup and
beef No. 21/2 on) Gravy base.
Water .............. 7 gal .......

Carrots, fresh, chopped . . . . 3 cups ...... . Add carrots, celery, onions,
(0 tional) bay leaves and pepper.
Ce ery, fresh, chopped . . . . 3 cups ...... Cover; bring to a boil;
(optional) reduce heat; simmer about
Onions, dry, chopped . . . . 3 cups ...... 30 minutes.
(optional)
Bay leaves .......... 3 leaves. . . .
Pepper, black ........ 2 tsp .......

Rice, long grain ...... . . . . 42/3 cups. . . . . Add rice. Simmer, stirring
frequently, about 15 min-
utes or until rice is tender.
Remove bay leaves.

(OVER)

 

 

 

 

 

 

 

 

 

 

 P. SOUPS No. 1

NOTE: 1. In Step 2: 1 lb 4 oz fresh carrots A.P. will yield 1 1b chopped carrots.
1 lb 6 oz fresh celery A.P. will yield 1 lb chopped celery.
1 lb 2 oz dry onions A.P. will yield 1 1b chopped onions.
2. In Step 3, 2 oz (2/3 cup) dehydrated onions may be used. See Recipe No. A-11.
VARIATIONS
. BEEF BARLEY SOUP: Follow Steps 1 and 2. Omit Step 3; use 3 1b (11/2 qt) barley.
Simmer, stirring frequently, about 20 minutes or until barley is tender.
. BEEF NOODLE SOUP: Follow Steps 1 and 2. Omit Step 3; use 1 lb spaghetti or egg
noodles. Simmer, stirring frequently, about 15 minutes or until noodles are tender.

 

  

CHICKEN RICE SOUP

P. SOUPS No. 2

 

YIELD: 100 Portions (61/4 Gallons)

EACH PORTION: 1 Cup

 

INGREDIENTS

WEIGHTS

MEASURES

METHOD

 

Soup and Gravy base,
chicken

Water, hot ..........

31/2 cups
(1-No. 21/2
cn)

71/2 gal. . .

. Reconstitute Soup and

Gravy base.

 

Celery, fresh, chopped
(optional)

Onions, dry, chopped
(optional)

Carrots, fresh, chopped
(optional)

Bay leaves ...........

Pepper, black ........

3cups....
3cups. . . .
3 cups. . . .

2 leaves. .
2 tsp .....

. Add celery, onions, carrots,

bay leaves and pepper.
Cover; bring to a boil;
reduce heat; simmer 30
minutes.

 

Rice, long grain ......

 

1 lb 12 oz

lqt .....

 

 

 

. Add rice. Simmer, stirring

frequently, about 15 min-
utes or until rice is tender.
Remove bay leaves.

 

(OVER)

 

 

 P. SOUPS N o. 2
NOTE: 1. In Step 2: 1 lb 6 oz fresh celery A.P. will yield 1 lb chopped celery.
1 lb 2 oz dry onions A.P. will yield 1 lb chopped onions.
1 1b 4 oz fresh carrots A.P. will yield 1 lb chopped carrots.
2. In Step 2, 2 02 (2/3 cup) dehydrated onions may be used. See Recipe No. A-11.
VARIATION
1. CHICKEN NOODLE SOUP: Follow Steps 1 and 2. Omit Step 3; use 1 lb spaghetti
or egg noodles. Simmer, stirring frequently, about 15 minutes or until noodles are
tender. Remove bay leaves.

 

 P. SOUPS No. 5
TOMATO BOUILLON

 

YIELD: 100 Portions (61/4 Gallons) EACH PORTION: 1 Cup (8 Ounces)

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

Celery, fresh, . . Combine celery, onions, and
chopped boiling water. Simmer 30 min-

Onions, dry, utes; strain; discard vegetables;
chopped reserve broth for Step 3.

Water, boiling .....

 

Soup and Gravy . . . . . . . . Stir Soup and Gravy base in
base, beef boiling water to make stock.

Water, boiling .....

 

Iuice, tomato . Combine vegetable broth, stock,
tomato juice and pepper. Heat to
3 cyl cn) serving temperature.

Pepper, black ...... 1 tsp

 

 

 

 

 

 

 

CH—Z (Corrected Copy) (OVER)

 

 In Step 1, 5 lb 8 oz fresh celery A. P. will yield 4 lb chopped celery, and 4 lb 7 oz dry
onions A. P. will yield 4 lb chopped onions.

. In Step 1. 8 oz (22/3 cup) dehydrated onions may be used. See Recipe No. A-ll.

. In Step 3, 2’/2-36 oz cn canned tomato juice concentrate and 7‘/z qt water may be
used for tomato juice.

. One D ladle may be used. See Recipe No. A—4.
. May be served with croutons. Prepare V2 recipe Croutons Recipe No. D-lB.

 

 O—G. SAUCES, GRAVIES, AND DRESSINGS No. 1
GUIDELINES FOR PREPARING SAUCES AND GRAVIES

Sauces and gravies are thickened liquids or stocks. They are served with meat, fish, poultry, vegetables, and
desserts to add flavor and garnish.

A. INGREDIENTS USED IN PREPARATION OF SAUCES AND GRAVIES:

l. Liquids—Vegetable juice, fruit juice, milk, meat or poultry stock may be used. Liquid and browned particles
from meat drippings should be added to stock for flavor and color. In large quantity preparation, liquid should be just
below boiling point when thickening agent is added because most starches thicken immediately in 180° to 190°E
liquids.

NOTE: It is important to keep the temperature of the reconstituted nonfat dry milk to just below the boiling point
because the proteins in milk tend to coagulate at boiling temperature and give the sauce a rough texture.

2. Thickening Agents
a. Roux is a French word for a mixture of flour and fat, cooked to eliminate the raw, uncooked taste of flour.
(1) Light or Cold Roux—a smooth mixture of melted fat and flour. It may be cooked, but should not be browned.
(2) Brown Roux—a browned mixture of fat and flour. Flour is added to hot fat and cooked over low heat until a
golden brown color is formed, about 10 minutes with continuous stirring to prevent scorching. Roux may
also be browned in moderate oven 350° to 375°E (about 30 minutes.)

 

 b. Paste—~a lump free mixture made by whipping cornstarch or flour into cold water or other liquids.

' 3. Fats—Fat gives flavor, body, and a finish to sauces and gravies. The fat is also valuable because it separates
the starch granules and decreases the likelihood of lumps. Whenever possible, use fat from meat or poultry
drippings. Separate Clear fat from meat or poultry drippings to use in roux. Do not use meat juice since it will cause
lumps. Butter, margarine, or shortening may also be used.

B. METHODS USED IN PREPARATION OF SAUCES AND GBAVIES:

4 .. Sauces and gravies should be cooked in a heavy saucepan, double boiler or steam-jacketed kettle.
l. Combining Sauces and Gravies
a. Roux and PasteFWhen sauces or gravies are prepared in more than 1/2 gallon volumes, it is preferable to
add the near boiling liquid slowly to the roux or paste While stirring With Wire whip. Follow recipe directions, cook
ingredients over low heat, stirring constantly until mixture is smooth, thickened, and no longer has a starchy taste.
“2. Prevention of skin on surface of sauce or gravy: Cover with lid immediately, or spread a thin film of melted
butter, margarine, or shortening over surface. Whip thoroughly before serving.
3. Beheating Sauces or Gravies—Cold sauces and gravies will scorch easily over direct heat. If possible, reheat
in‘ double boiler, steam-jacketed kettle, or over hot water, stirring occasionally.
4. Adjustments-4f sauce or gravy is too thin, sprinkle a small amount of potato granules into hot mixture,
stirring constantly. A mixture of cornstarch and cold water may also be added, stirring constantly until mixture no
longer has a starchy taste. If sauce or gravy is too thick, thin with a small amount of hot liquid.

 

 O—G. SAUCES, GRAVIES, AND DRESSINGS No. 2(1)
DIRECTIONS FOR MAKING CREAM OR WHITE SAUCE '

 

INGREDIENTS WEIGHTS MEASURES COLD ROUX METHOD

 

THIN (1 Gal) 1. Blend butter or margarine and flour
Butter or 8 oz ..... 1 cup . . . . together; stir until smooth.
margarine,
melted
Flour, Wheat, 4 oz ..... 1 cup . . . .
general
purpose, sifted

 

 

MEDIUM (1 Gal
12 oz)

Butter or
margarine,
melted

Flour, wheat,
general
purpose, sifted

 

 

 

 

 

 

(OVER)

 

  

INGREDIENTS WEIGHTS MEASURES COLD ROUX METHOD
THICK (1 Gal 24

oz)

Butter or
margarine,
melted

Flour, wheat,
general
purpose, sifted

 

 

Milk, nonfat, dry . . . . . . . . Reconstitute milk; heat to just below

Water, warm ...... . . . boiling. DO NOT BOIL.

. Add roux to milk, stirring constantly.
Salt .............. . . . . . . Add salt. Simmer 10 to 15 minutes or
until thickened. Stir as necessary.

 

 

 

 

 

 

 

(CONTINUED)

 

 O—G. SAUCES, GRAVIES, AND DRESSINGS No. 2(2)

 

INGREDIENTS WEIGHTS MEASURES WARM ROUX METHOD

 

THIN (1 Gal)
Butter or 8 oz ..... 1 cup. . . . . Melt butter or margarine over low
margarine heat.
Flour, Wheat, 4 oz ..... 1 cup . . . . . Add flour gradually; stir with a wire
general Whip until mixture is smooth. Cook
purpose, sifted about 15 minutes. Stir While cooking.

 

MEDIUM (1 Gal
12. oz)
Butter or
margarine
Flour, Wheat,
general
purpose, sifted

 

 

 

 

 

 

 

(OVER)

 

  

INGREDIENTS WEIGHTS MEASURES WARM BOUX METHOD

 

THICK (1 Gal 24
oz)
Butter or
margarine
Flour, Wheat,
general
purpose, sifted

 

Milk, nonfat, dry . . . . . . 27/8 cups . . Add dry milk and salt to roux; blend

Salt .............. . . 2 tbsp . . . thoroughly.

Water, hot ........ 33/4 qt . Add water gradually, stirring
constantly.

. Simmer 5 to 10 minutes. Stir as
necessary.

 

 

 

 

 

 

 

NOTE: 1. In Step 1, dry milk may be added without first reconstituting; roux may then be added
to warm water in Step 3.
2. White Sauce Mix may be used for all ingredients. Prepare according to instructions on
container.

 

 O. SAUCES, GRAVIES, AND DRESSINGS No. 0(1)

INDEX

 

Cream or White Sauce,
Directions for Making ......
Sauces and Gravies, Guidelines
for Preparing ..............
Sauces
Barbecue
Barbecue Sauce (Prepared) .
Cherry (for Meat)
Cornstarch
Pregelatinized Starch
Prepared Pie Filling
Chili Mustard
Chinese Mustard
Cream or White Sauce,
Variations of
Celery
Cheese ..................
and Tomato

CH—2

Sauces—Continued
Cream or White Sauce—Continued
Curry
Egg .....................
Horseradish
Mushroom

Parsley ..................
Pepper ..................
Pimiento

Creole

Horseradish

Hot Mustard

Lemon Butter

Pineapple (for Meat)

 

 

  

Card
No.

Sauces—Continued Gravies—Continued
Raisin (for Ham) Cream 0— 17
Seafood Cocktail O— 1 1 O— 17— 1
Prepared ................ O — 11— 1 Giblet ..................... O — 16 — 4
Spanish ,,,,,,,,,,,,,,,,,,, O — 5 — 1 Mushroom ................. O - 16 - 5
Sweet Sour O — 8 Natural Pan 0 — 18
Szechwan O — 24 O — 16 —- 6
Taco O — 25 and Mushroom 0 — 16 — 10
Prepared ................ O — 25 — 1 Quick Onion (Soup.
Tartar O— 13 Dehydrated, Onion) . . . . O~ 16-7
Dill 0—13—1 Tomato .................... O— 19
Teriyaki ................... O — 14 Turkey 0 — 16 — 8
Prepared ................ O — 14 - 1 Vegetable ................. O — 16 — 9
Tomato .................... O — 15 Dressings, Bread
Gravies Apple ..................... O — 21 — 1
Brown ..................... O— 16 Corn 0—20
with Brown Gravy Mix . . . O— 16— 1 Giblet ..................... O —21 — 2
Oyster O — 21 — 3
Raisin ..................... O — 21 —- 4
Sausage ................... 0—21—5
Savory .................... O — 21

 

 

 O. SAUCES, GBAVIES, AND DBESSINGS No. 1
VARIATIONS OF CREAM OR WHITE SAUCE

To 1 gal medium White Sauce (Recipe Card O—G—Z) any one of the following may be added:

. CELERY SAUCE: 1 qt (1 lb 12 oz A.P.) diced, cooked, drained celery.

. CHEESE SAUCE (PLAIN): 1 lb 8 oz (41/2 cups) ground or shredded cheese. (Cheese Sauce Mix
may be used for all ingredients. Prepare according to instructions on container.)

. CHEESE AND TOMATO SAUCE: 1 lb 8 oz (41/2 cups) ground or shredded cheddar cheese and
2 cups drained and crushed canned tomatoes. DO NOT BOIL.

. CURRY SAUCE: Blend 1A1 cup chopped, cooked onions and 3 tbsp curry powder together to
make a paste; add to sauce.

. EGG SAUCE: 12 hard cooked eggs, finely chopped.

. HORSERADISH SAUCE: 3 cups drained horseradish.

. MUSHROOM SAUCE: 1 lb 8 oz (11/2—Iumbo on or 3—82 on) canned mushrooms, drained and
chopped.

. ONION SAUCE: 1/2 cup chopped, cooked onions.

. OYSTER SAUCE: 3 cups cooked, drained and cut-up oysters.

. PARSLEY SAUCE: 2 cups minced fresh parsley.

. PEPPER SAUCE. 1/2 cup chopped, cooked sweet peppers, 1 cup chopped, sweet cucumber
pickles, 1 tsp ground mustard, 1 tsp celery seed.

. PIMIENTO SAUCE: 14 oz (1/2—No. 21/2 cn or 2—7 oz cn) canned pimientos, drained and
chopped.

 

 O. SAUCES, GRAVIES, AND DRESSINGS No. 2
BARBECUE SAUCE

YIELD: 100 Portions (6% Quarts) EACH PORTION: M1 Cup

 

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

Vinegar ........... 21/2 cups . . Combine vinegar, tomato paste,

Tomato paste, 5% cups water, sugar, salt, mustard, red
canned (11/2—No pepper, onions, celery, garlic,
21/2 cn) chili powder, and liquid smoke.

11/2 qt . . . .

Sugar, brown ...... . 1 qt ......
Salt ............... 3 tbsp . . .
Mustard, prepared 1 cup . . . .
Pepper, red, ground 1 tbsp . . .
Onions, dry, finely 2 cups . . .

chopped

 

 

 

 

 

 

 

CH-l

 

  

INGREDIENTS WEIGHTS MEASURES METHOD

 

 

Celery, fresh, finely 3 cups . . . 2. Bring to a boil; reduce heat; sim-
chopped mer 40 minutes or until sauce is

Garlic, dehydrated . 51/3 tbsp . . blended.

Chili powder ....... ltbsp . .

Liquid smoke 3 tbsp . .
(optional)

 

 

 

 

 

 

NOTE: 1.

2.
3.

4.
5.

6.

For milder sauce, use 2 tsp red pepper in Step 1.
In Step I, 1V2—36 oz cn canned tomato juice concentrate may be used.

In Step 1, 1 lb 2 oz dry onions A.P. will yield 1 lb finely chopped onions and 1 lb 6 oz fresh
celery A.P. will yield 1 lb finely chopped celery.

In Step 1, 2 oz (2/3 cup) dehydrated onions may be used. See Recipe No. A—Il.
Barbecue Sauce Mix may be used for all ingredients. Prepare according to instructions
on container.

This sauce may be used to baste meat or chicken during cooking.

VARIATION

I. BARBECUE SAUCE (PREPARED): Omit Steps 1 and 2..»Use 81/4 qt prepared barbecue sauce. Heat
to serving temperature.

 

 O. SAUCES, GRAVIES, AND DRESSINGS No. 3
CHERRY SAUCE
(For Meat)

 

YIELD: 100 Portions (ll/4 Gallons) EACH PORTION: 3 Tablespoons (13/4 Ounces)

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

Cherries, canned, 6 lb 7 oz 3 qt (l-No. . Drain cherries; reserve juice for
red tart (sour), 10 cn) use in Step 3, and cherries for
pitted use in Step 4.

 

Starch, corn 1 cup . Combine cornstarch and sugar;
Sugar, granulated . . . 2 lb 10 oz 11/2 qt . . . . add water; stir until smooth.
2 cups . .

 

Reserved juice 11/2 qt . Add water to reserved juice to

and water make 11/2 qt. Bring to boil; add
cornstarch-sugar mixture, stir—
ring constantly. Cook 10 min-
utes or until thick and clear.
Remove from heat.

 

 

 

 

 

 

 

(OVER)

 

  

INGREDIENTS WEIGHTS MEASURES METHOD

 

Butter or margarine 1/4 cup . Add cherries, butter or marga—
Food coloring, red 1 tsp . . . . rine, food coloring and lemon
Iuice, lemon ....... 1/2 cup . . . juice; mix well.

. Serve hot or cold.

 

 

 

 

 

 

 

NOTE: In Step 4, 12 oz lemon A. P. (3 lemons) Will yield 1/2 cup juice.

VARIATIONS

. CHERRY SAUCE (PREGELATINIZED STARCH): Follow Step 1. In Steps 2 and 3, combine corn-
starch and sugar in mixer bowl. Combine water and juice in Steps 2 and 3 to equal 2 qt.
Bring to a boil. Add boiling liquids to dry mixture While blending at low speed. Follow Steps
4 and 5.

. CHERRY SAUCE (PREPARED PIE FILLING): Omit Steps 1 through 4. Use 9 lb 5 oz (ll/3-No. 10
cn) canned cherry pie filling. Add 1 lb 4 oz (23/4 cups) granulated sugar to 2 cups boiling
water; stir until sugar is dissolved and liquid is clear. Add sugar syrup to pie filling; mix
thoroughly. In Step 5, heat to serve hot, or chill to serve cold.

 

 O. SAUCES, GRAVIES, AND DRESSINGS No.
CHILI MUSTARD SAUCE

 

YIELD: 100 Portions (6% Cups) EACH PORTION: 1 Tablespoon

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

Sugar, brown ..... . 1 qt ..... 1. Blend together brown sugar,
Mustard, prepared . 1 qt ..... mustard, and chili sauce.

Chili sauce ....... . 3 cups 2. Serve hot or cold.

(2—12
oz bt)

 

 

 

 

 

 

 

NOTE: In Step 1, 3 cups tomato catsup may be used for the chili sauce.

 

 O. SAUCES, GRAVIES, AND DRESSINGS No. 5(1)
CREOLE SAUCE

YIELD: 100 Portions (2 Gallons) EACH PORTION: 1/3 Cup (2% Ounces)

 

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

Onions, dry, 1 lb 8 oz . 41/2 cups . . Sauté onions, peppers, and cel-
chopped ery in shortening or salad oil 10
Peppers, sweet, 1 lb 8 oz . 41/2 cups . minutes or until tender.
fresh, chopped
Celery, fresh, 1 lb 8 oz . 41/2 cups .
chopped
Shortening, melted 1 cup . . . .
or salad oil

 

Tomatoes, canned, 12 lb 12 oz 11/2 gal . Add tomatoes, salt, pepper,

crushed (2—No. sugar, and Worcestershire sauce
10 en) to vegetables. Bring to aboil; sim-
mer 10 minutes.

 

 

 

 

 

 

 

(OVER)

 

  

INGREDIENTS WEIGHTS MEASURES METHOD

11/3 tbsp . .
Pepper, black ...... 1 tbsp . . .
Sugar, granulated . . 1/4 cup . . .
Worcestershire 2 tbsp . . .

sauce

 

 

Flour, Wheat, 1 cup . . . . . Blend flour and water to make a
general purpose, smooth paste; add to sauce. Sim--
sifted mer sauce 5 minutes or until

1 cup . . . . thickened, stirring constantly.

 

 

 

 

 

 

 

NOTE: 1. In Step 1: 1 lb 11 oz dry onions A.P. will 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 1b 1 oz fresh celery A.P. Will yield 1 lb 8 oz chopped celery.
2. In Step 1, 3 oz (1 cup) dehydrated onions and 4 oz (3 cups) dehydrated green peppers (see
Recipe No. A—ll) or 1 lb 8 oz (41/2 cups) frozen, diced green peppers may be used.

(CONTINUED)

 

 O. SAUCES, GRAVIES, AND DRESSINGS No. 5(2)

VARIATION

1. SPANISH SAUCE: In Step 1, add 1 tsp dehydrated garlic. In Step 2, add M1 tsp hot sauce, 1 bay
leaf, 1 tbsp chili powder. and 1 1b 13 oz (l—jumbo or 2—82 cn) canned sliced, drained mushrooms.
Follow Step 3. Remove bay leaf.

CH-l

 

 O. SAUCES, GRAVIES, AND DRESSINGS No. 6
HOT MUSTARD SAUCE

 

YIELD: 100 Portions (3 Quarts) EACH PORTION: 2 Tablespoons

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

Stock ............ 3 qt ..... . Heat stOck.

 

Salt .............. % tbsp . . . Combine salt, pepper, cornstarch,
Pepper, black ..... 1/2 tsp . . . . sugar, and water to make a smooth
Starch, corn ...... 1% cups . paste. Stir gradually into hot stock.
Sugar, granulated . . .. 3 tbsp .. . Cook until smooth and thickened,
Water, cold ....... 1 cup . . . . stirring constantly.

 

 

Mustard, prepared . 1 cup . . . . . Add mustard, horseradish, vinegar,

Horseradish, 3/4 cup and butter or margarine; stir until
prepared smooth.

Vinegar .......... 1%; cup . . .

Butter or margarine M1 cup . . .

 

 

 

 

 

 

NOTE: 1. In Step I, 3 oz Soup and Gravy base beef, chicken, or ham, may be used. See Recipe
Card A—lZ. Omit salt in Step 2; season to taste.
2. In Step 3, 1/2 oz (21/3 tbsp) dehydrated horseradish (See Recipe Card A—l?) or 1/2 oz (21/3

tbsp) frozen horseradish may be used.

 

 O. SAUCES, GRAVIES, AND DRESSINGS No. 7
LEMON BUTTER SAUCE

 

YIELD: 100 Portions (61/4 Cups) EACH PORTION: l Tablespoon

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

Butter or margarine, 1 qt ...... . Cream butter or margarine until
softened light.

 

Iuice, lemon ....... 1/2 cup . Add lemon juice, salt, pepper,
1 tsp ..... and parsley; Whip until blended.
Pepper, White ...... Mi tsp . . . . . Serve cold or melt and serve hot.
Parsley, fresh, 1/2 cup . . .

chopped

 

 

 

 

 

 

 

NOTE: In Step 2, 12 oz lemons AP. (3 lemons) will yield 1/2 cup juice.

CH—l

 

 O. SAUCES, GRAVIES, AND DRESSINGS No. 8
SWEET SOUR SAUCE

 

YIELD: 100 Portions (31/2 Quart) EACH PORTION: 2 Tablespoons

 

INGREDIENTS WEIGHTS MEASURES . METHOD

 

Jam, peach ........ 3 qt (31/2- 1. Combine jam, vinegar, water
No. 21/2 and soy sauce. Blend well.
cn or 4-2
lb jar)
Vinegar ........... 11/2 cups . .
1/2 cup . . .
Soy Sauce 3 tbsp . .
(optional)

 

 

 

 

 

 

 

NOTE: 1. Serve with Chinese egg rolls or Lumpia (Filipino style egg rolls).
2. One AA ladle may be used. See Recipe No. A-4.

 

 O. SAUCES, GRAVIES, AND DRESSINGS No. 9
PINEAPPLE SAUCE
(For Meat)

 

YIELD: 100 Portions (ll/2 Gallons) EACH PORTION: 3% Tablespoons

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

Water, boiling . . . . 3 qt ..... . Add sugar and salt to water; stir until
Sugar, granulated . 2% qt . . . dissolved.
Salt .............. 1 tsp . . . .

Starch, corn ...... 13/4 cups . . Blend cornstarch and cold water to
Water,cold ....... 1 qt ..... make a smooth paste. Add paste to

 

hot water, stirring constantly; cook 10
minutes or until thick and clear,
stirring constantly.

 

 

 

 

 

 

 

(OVER)

 

  

INGREDIENTS

WEIGHTS

MEASURES

METHOD

 

Butter or margarine
Pineapple, canned,
crushed,
undrained
Nutmeg, ground . . .
Iuice, lemon ......
Lemon rind, grated
(optional)

 

 

11b .....
61b 13 oz

 

2 cups...
3 qt
(l—No.
10 cn)
1 tsp ....
1/2 cup...
2 tbsp ...

 

 

. Add butter or margarine, pineapple,

nutmeg, lemon juice, and rind; mix;
allow to return to boiling point.

. Serve hot.

 

NOTE: In Step 3, 12 oz lemons A.P. (3 lemons) will yield 1/2 cup juice.

 

 

 O. SAUCES, GRAVIES, AND DRESSINGS No. 10
RAISIN SAU