1. Saute' Onions And Peppers In Butter Or Margarine Until Tender. Remove From Fat; Set Aside For Use In Step 4. Reserve Fat For Use In Step 2.

2. Blend Fat And Flour To Form A Paste.

3. Reconstitute Soup And Gravy Base. Add Flour Mixture To Stock, Stirring Constantly. Cook Until Blended.

4. Add Saute'ed Onions And Peppers, Tomatoes, Carrots, Celery, Apples, Curry

Powder, Cloves And Pepper.

5. Simmer 45 Minutes Or Until Vegetables Are Tender.

**All Notes Are Per 100 Portions.

Onions And 1 Lb 11 Oz Fresh Sweet Peppers A.P. Will Yield 1 Lb 6 Oz Chopped Peppers.

Cups)

Dehydrated Green Peppers (See Recipe No. A01100) Or 1 Lb 6 Oz Frozen, Diced,

Green Peppers May Be Used.

Carrots.

1 Lb 6 Oz Fresh Celery A.P. Will Yield 1 Lb Chopped Celery.

1 Lb 15 Oz Fresh Cooking Apples Will Yield 1 Lb 8 Oz Sliced Or Diced Cooking Apples.