Servings: 100 Portions
Portions: 3/4 Cup Each
2 lb. rice
3 tablespoon (2 oz) salt
2 gallon water, boiling
4-1/2 cups (2 lb) onions, dry, finely chopped
2-1/4 quart (3 lb) celery, fresh, finely chopped
1 quart (2 lb) shortening, melted
1-1/2 gallon (13 lb 2 oz or 2-No. 10 can) peas, canned
1-1/2 gallon (12 lb 12 oz or 2-No. 10 can) tomatoes, canned
1/2 cup (4 oz) sugar, granulated
3 tablespoon (2 oz) salt
1 teaspoon pepper, black
Add 3 tablespoon salt to 2 gallon boiling water. Cook rice in boiling salted water about 13 minutes or until tender; set aside. Sauté onions and celery in shortening until light yellow. Combine rice, sauté ed vegetables and remaining ingredients; simmer until well heated.