Recipes for a Crowd

1 Saute onions in shortening, salad or olive oil in steam jacketed kettle or stock pot for 5 minutes or until onions are tender.
2 Add flour to sauteed mixture; stir until well blended. Cook for 5 minutes.
3 Combine water, tomato paste, sugar, salt, pepper, red pepper, and garlic powder. Add to flour and onion mixture.
4 Bring to a boil; reduce heat and simmer for 15 minutes. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
Hold for service at 140 F. or higher.

1 Drain canned fruit salad and reserve juice. Coarsely chop fruit pieces. Add red and green peppers, red onion, reserved juice, lime
juice, and cilantro. Mix lightly.
2 CCP: Refrigerate for service at 41 F. or lower.

1 Blend butter or margarine and flour together using wire whip to form a roux; stir until smooth.
2 Reconstitute milk; heat to just below boiling. DO NOT BOIL.
3 Add milk gradually to roux stirring constantly.
4 Add salt. Simmer 10 to 15 minutes or until thickened. Stir as necessary. CCP: Internal temperature must reach 145 F. or higher for
15 seconds. Hold for service at 140 F. or higher.

1 Saute onions in drippings and shortening until tender.
2 Add flour to sauteed onions and stir until well blended.
3 Prepare broth according to package directions. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
4 Combine tomato juice and broth.
5 Add tomato juice to warm roux, stirring constantly. Bring to a boil; reduce heat and simmer for 5 minutes or until thickened.
6 Add pepper. CCP: Hold at 140 F. or higher for service.

1 Combine pineapple, mangoes, red and green peppers, red onion, lime juice, and cilantro. Mix lightly.
2 CCP: Refrigerate for service at 41 F. or lower.

1 Combine melted shortening and flour. Blend together until smooth and cook on low heat for 2 minutes.
2 Prepare broth according to directions. Add broth to roux, stirring constantly. Bring to a boil. Reduce heat; simmer 10 minutes or
until thickened, stirring constantly. CCP: Internal temperature must reach 165 F. or higher for 15 seconds.
3 Saute diced fresh carrots and chopped onions in melted shortening or salad oil until tender.
4 Add onions, carrots, and frozen peas to boiling stock. Reduce heat and simmer for 10 minutes or until thickened, stirring constantly.
5 Add pepper. Stir to blend. CCP: Hold at 140 F. or higher for service.

1 Combine yogurt, cucumbers, dill weed, and garlic powder. Mix well.
2 CCP: Refrigerate for service at 41 F. or lower.

1 Saute onions, peppers and celery in shortening, salad or olive oil for 10 minutes or until tender.
2 Add tomatoes, salt, pepper, sugar, Worcestershire sauce, hot sauce, bay leaf, chili powder, garlic, and canned sliced drained
mushrooms to vegetables. Bring to a boil; reduce heat; cover and simmer for 10 minutes.
3 Blend flour and water to make a smooth paste; add to sauce. Stir to combine. Simmer for 5 minutes or until thickened, stirring
constantly.
4 Remove bay leaves. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Hold at 140 F. or higher for service.

1 Combine water, salad oil, vinegar, sugar, soy sauce, catsup, and pepper in steam jacketed kettle or stock-pot; bring to a boil.
Reduce heat and simmer for 5 minutes.
2 Combine water and cornstarch. Blend until smooth. Add to mixture slowly while stirring. Bring to a boil; reduce heat and simmer
for 3 minutes. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Hold at 140 F. or higher for service.
Notes
1 This sauce is peppery hot.

1 Combine salad dressing, relish, parsley, pimientos, onions, paprika, and pepper.
2 Cover and refrigerate to chill. Keep refrigerated until ready to serve. CCP: Hold for service at 41 F. or lower.