Servings: 100 Portions (2 Pans)
Portions: 1/2 Cup Each
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 350 degrees F. Oven
15 lb. onions, dry, quartered
3 gallon water, boiling
5 tablespoon (3-1/2 oz) salt
1-1/2 gallon (12 lb 12 oz or 2-No. 10 can) tomatoes, canned
1/4 cup (2 oz) sugar, granulated
4 lb. sweet peppers, fresh, sliced
3 lb. celery, fresh, chopped
3 tablespoon salt
1 tablespoon cloves, whole
2 teaspoon pepper, black
2 cups (1 lb) shortening, melted or salad oil
1 cup (4 oz) flour, wheat, general purpose, sifted
Cook onions in salted water 15 minutes or until tender; drain. Spread about 1-1/4 gallon onions in each pan. Combine tomatoes, sugar, sweet peppers, celery, salt, pepper, and cloves. Simmer until vegetable are tender. Remove bay leaf and cloves. Blend melted shortening or salad oil and flour together; stir until smooth; add to tomatoes, stirring constantly. Cook 10 minutes or until slightly thickened. Pour 3 quart tomato mixture over onions in each pan. Bake 15 minutes.
NOTE:
22 lb 4 oz dry onions A.P. will yield 20 lb quartered onions.
4 lb 14 oz sweet peppers A.P. will yield 4 lb sliced sweet peppers.
4 lb 2 oz celery A.P. will yield 3 lb celery.
Other sizes and types of pans may be used.