Salad Dressings
Soups
Black Bean
Mulligatawny |
|
    
Soups
~ Black Bean Chili ~
- 1 - 7 quart Tureen Black Beans
- 1 cup Lime Juice
- 2 - 10 lb. cans Tomato Sauce
- 1 gallon Bean Broth (saved from cooked beans)
- 4 cups Tomato Paste
- 1-1/4 cups Red Wine Vinegar
- 9 tablespoons Diced Jalapenos
- 3/4 cup Garlic
- 3 cups Cilantro
- 2 tablespoons Cocoa Powder
- 4 tablespoons Sugar
- 6 tablespoons each Coriander, Cumin, Chili Powder, Oregano
- 2 tablespoons Tobasco
- 1/2 cup Hash Spice
- 1 tablespoon Black Pepper
- 1 teaspoon Cayenne
- 2 bags each Diced Onion, Diced Green Peppers
Soak black beans in 5 gallon bucket full of water. Boil until tender. Drain bean broth. Combine beans with remaining ingredients. Bring to simmer until veggies are soft.
back to the top
——————
~ Mulligatawny ~
- 10 lbs. Diced Onion
- 10 lbs. Diced Celery
- 1/2 cup Garlic Puree
- 1 cup Madras Curry
- 2 cups Mild Curry
Saute above ingredients in steam kettle until onions are translucent . . .
Add the following ingredients and bring to a boil . . .
- 4 cups White Wine
- 1/3 cup Sugar
- 1 - 10 lb. can Diced Tomatoes
- 1 gallon Fresh Apple Juice*
- 1/3 cup Lemon Juice
- 2 gallons Water
- 1 gallon Diced Carrots
- 16 oz. Chicken Base
Finish with:
- Roux (1 lb. butter, 1 lb. flour, 8 quarts Cream) temper into hot liquid
- Season to taste with Hash Spice
- 5 Diced Apples added to each tureen
*Note: 1 carton of apple concentrate and 1 carton of water.
back to the top
|
