Instructions: 1. SAUTE ONIONS IN BUTTER OR MARGARINE UNTIL TENDER. REMOVE FROM FAT; SET
ASIDE FOR USE IN STEP 4.

2. BLEND FAT AND FLOUR TOGETHER; ADD GARLIC.

3. ADD FLOUR MIXTURE TO STOCK, STIRRING CONSTANTLY. BRING TO A BOIL; REDUCE
HEAT.

4. ADD SAUTEED ONIONS, CRUSHED TOMATOES, CELERY, OKRA, PEPPERS, RICE, BAY
LEAVES, PAPRIKA, SALT, PEPPER, AND THYME; MIX WELL.

5. BRING TO A BOIL; REDUCE HEAT; SIMMER 30 MINUTES.

NOTE: 1. IN STEP 1, 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED ONIONS.

NOTE: 2. IN STEP 1, 2 OZ (2/3 CUP) DEHYDRATED ONIONS MAY BE USED. SEE

NOTE: 3. IN STEP 2, 1/2 TSP DEHYDRATED GARLIC MAY BE USED. SEE RECIPE

NOTE: 4. IN STEP 3, 1 LB 2 OZ SOUPS AND GRAVY BASE, CHICKEN, AND 4 1/2 GAL WATER MAY BE USED. SEE RECIPE CARD A01200. OMIT SALT AND SEASON TO TASTE.

NOTE: 5. IN STEP 4, 1 LB 6 OZ FRESH CELERY A.P. WILL YIELD 1 LB CHOPPED CELERY AND 1 LB 4 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB CHOPPED PEPPERS.

NOTE:

6. IN STEP 4, 4 OZ (1 1/3 CUPS) DEHYDRATED GREEN PEPPERS (SEE

SERVING SIZE: 1 CUP

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