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CATEGORY CUISINE TAG YIELD
Grains, Meats Italian 100 Servings

INGREDIENTS

4 ga WATER; BOILING
1 1/2 ga WATER
3 ga WATER; COLD
1 1/8 lb CARROTS FRESH
2 lb ONIONS DRY
9 lb BEANS WHITE DRY 2 LB
2 oz SUGAR; GRANULATED 10 LB
1 lb SOUP GRAVY BASE BEEF
12 1/2 lb SOUP TOMATO VEG #2 1/2
1 ts PEPPER BLACK 1 LB CN
4 BAY LEAVES

INSTRUCTIONS

1.  PICK OVER PEAS, REMOVING ANY FOREIGN MATTER.  WASH THOROUGHLY IN COLD
WATER.
2.  COVER PEAS WITH WATER.  BRING TO A BOIL.
3.  ADD SOUP AND GRAVY BASE, BOILING WATER, HAM TRIMMINGS, ONIONS, CARROTS,
BAY LEAVES, SUGAR AND PEPPER TO PEAS.
4.  BRING SOUP MIXTURE TO A BOIL, REDUCE HEAT; SIMMER GENTLY ABOUT 2 1/2
HOURS OR UNTIL MUSHY.  REMOVE BAY LEAVES.
5.  WHIP UNTIL MIXTURE IS SMOOTH.  ADD BOILING WATER, IF NEEDED, FOR A
THINNER CONSISTENCY.
NOTE:  1.  IN STEP 1, PEAS MAY BE COOKED 2 MINUTES, REMOVED FROM HEAT,
COVERED AND ALLOWED TO STAND 1 HOUR.  IN STEP 4, COOK 1 1/2 HOURS.
2.  IN STEP 3, 1 LB 13 OZ (1-29 OZ CN) CANNED HAM CHUNKS, DRAINED
OR 2 LB HOT ITALIAN SAUSAGE, THAWED (BROWNED AND CHOPPED) MAY BE USED
FOR HAM.
3.  IN STEP 3, 2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB GROUND
OR FINELY CHOPPED ONIONS AND 1 LB 6 OZ FRESH CARROTS A.P. WILL YIELD
1 LB 2 OZ GRATED CARROTS.
4.  ONE D LADLE MAY BE USED.  SEE RECIPE NO. A-4.
Recipe Number: P02301
SERVING SIZE: 1 CUP (8 O
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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