Frank's Recipes! Spanish Sauce for 100

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Spanish Sauce for 100

Servings: 100 Portions (2 Gallons)
Portions: 1/3 Cup Each

4 1/2 cups (1 lb 8 oz) onions, dry, chopped
4 1/2 cups (1 lb 8 oz)peppers, sweet, fresh, chopped
4 1/2 cups (1 lb 8 oz)celery, fresh, chopped
4 teaspoon (4 cloves) garlic, minced
2 cups (1 lb) shortening
1 1/2 gallon (12 lb 12 oz or 2-No. 10 can) tomatoes, canned, crushed
3 tablespoon salt
1 tablespoon pepper, black
1/4 cup (2 oz) sugar
2 tablespoon (1 oz) Worcestershire sauce
1/4 teaspoon hot sauce
1 bay leaf
1 tablespoon chili powder
1 lb. (1-16 oz or 2-8Z can) mushrooms, canned, sliced
1 cup (4 oz) flour, wheat, pastry, sifted
1 cup water

Saute onions, peppers, celery and garlic in shortening 10 minutes or until tender. Add
tomatoes and salt, pepper, sugar, Worcestershire sauce, hot sauce, 1 bay leaf, chili
powder, and sliced mushrooms to vegetables. Bring to a boil and simmer 10 minutes. Blend
flour and water to make a smooth paste; add to sauce. Simmer sauce 5 minutes or until
thickened, stirring constantly.