| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
|
100 |
Servings |
INGREDIENTS
| 2 |
qt |
WATER |
| 1 1/4 |
ga |
WATER |
| 32 |
lb |
PORK BUTTS FZ |
| 8 |
lb |
CELERY FRESH |
| 4 |
lb |
CABBAGE WHITE FRESH |
| 12 |
lb |
ONIONS DRY |
| 12 3/4 |
lb |
BEANS SPROUTS #10 |
| 1 1/16 |
lb |
STARCH EDIBLE CORN |
| 4 1/2 |
lb |
NOODLE CHOW MEIN #10 |
| 1/2 |
c |
CAKE MIX YELLOW #10 |
| 2 |
tb |
PEPPER BLACK 1 LB CN |
| 1 |
ts |
GINGER GROUND |
| 1 |
qt |
SOY SAUCE |
INSTRUCTIONS
PAN: STEAM-JACKETED KETTLE OR STOCK POT
1. SPRINKLE PORK WITH MIXTURE OF SALT, PEPPER, AND GINGER.
2. BROWN PORK IN ITS OWN FAT IN STEAM-JACKED KETTLE OR STOCK POT.
3. ADD WATER, SOY SAUCE AND MOLASSES; BRING TO A BOIL; COVER, SIMMER 1
HOUR,
OR UNTIL TENDER.
4. ADD CELERY, ONIONS AND CABBAGE TO PORK MIXTURE; COVER; BRING TO A BOIL,
REDUCE HEAT; SIMMER 10 MINUTES.
5. COMBINE WATER AND CORNSTARCH. ADD SLOWLY TO HOT MIXTURE, STIRRING CON-
STANTLY. COOK 3-5 MINUTES OR UNTIL THICKENED.
6. ADD BEAN SPROUTS; MIX WELL; BRING TO A SIMMER.
7. SERVE WITH TOPPING OF 1/3 CUP CHOW MEIN NOODLES.
NOTE: 1. IN STEP 1, 35 LB PORK BUTT A.P. DICED IN 1 TO 1 1/2 INCH PIECES
MAY BE USED. TRIM TO REMOVE EXCESS FAT AND GRISTLE.
NOTE: 2. IN STEP 5, 13 LB 5 OZ DRY ONIONS A.P. WILL YIELD 12 LB SLICED
ONIONS; 10 LB 15 OZ FRESH CELERY A.P. WILL YIELD 8 LB CELERY; 5 LB A.P.
FRESH
CELERY WILL YIELD 4 LB CABBAGE.
NOTE: 3. IN STEP 5, 1 LB 8 OZ (2 QT) DEHYDRATED ONIONS MAY BE USED.
SEE RECIE NO. A-11.
Recipe Number: L08000
SERVING SIZE: 1 1/4 CUPS
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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