| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
100 |
Servings |
INGREDIENTS
| 1 |
c |
WATER |
| 1 |
qt |
WATER TO COVER |
| 16 |
lb |
BEANS GREEN FZ |
| 1 1/2 |
lb |
CELERY FRESH |
| 14 1/3 |
lb |
TOMATOES # 10 CAN |
| 1 1/2 |
lb |
ONIONS DRY |
| 1 1/2 |
lb |
PEPPER SWT GRN FRESH |
| 1 |
c |
FLOUR GEN PURPOSE 10LB |
| 1/4 |
c |
SUGAR; GRANULATED 10 LB |
| 1/2 |
c |
SHORTENING; 3LB |
| 1 |
tb |
PEPPER BLACK 1 LB CN |
| 2 |
tb |
WORCESTERSHIRE SAUCE |
| 1 2/3 |
tb |
SALT TABLE 5LB |
| 1/4 |
c |
SALT TABLE 5LB |
INSTRUCTIONS
1. ADD BEANS TO SALTED WATER.
2. BRING TO A BOIL; COVER; SIMMER 10 MINUTES OR UNTIL BEANS ARE TENDER.
DRAIN; RESERVE 1 QT LIQUID.
3. ADD CREOLE SAUCE (RECIPE NO. O-5) TO DRAINED BEANS. SERVE HOT.
NOTE: 1. OMIT STEPS 1 AND 2. USE 25 LB 4 OZ (4-NO. 10 CN) CANNED GREEN OR
WAX BEANS FOR FROZEN BEANS. DRAIN; FOLLOW STEP 4.
NOTE: 2. OMIT STEPS 1 AND 2. USE 2 LB (2-NO. 10 CN) CANNED DEHYDRATED
GREEN
BEANS OR 1 LB 15 OZ (2-NO. 2 1/2 CN) CANNED DEHYDRATED COMPRESSED GREEN
BEANS
FOR FROZEN BEANS. SEE RECIPE NO. Q-G05000. DRAIN BEANS; RESERVE 1 QT
LIQUID.
IN STEP 4, OMIT PEPPER; COMBINE RESERVED LIQUID WITH INGREDIENTS.
NOTE: 3. IN STEP 1, 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB SLICED
ONIONS.
NOTE: 4. IN STEP 1, 6 OZ (2 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE
REICPE
NO. A-11000.
NOTE: 5. ONE NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A04000.
Recipe Number: Q00701
SERVING SIZE: 1/2 CUP (3
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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