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CATEGORY CUISINE TAG YIELD
Meats, Eggs 100 Servings

INGREDIENTS

2 1/4 gl WATER, BOILING
4 lb PORK BUTTS FZ
20 EGGS SHELL
1 1/2 lb CELERY FRESH
2 c PIMENTOS 7 OZ
2 1/2 lb ONIONS DRY
1 1/2 lb PEPPER SWT GRN FRESH
7 3/4 lb RICE 10LB
2 T SALAD OIL, 1 GAL
5 oz SHORTENING, 3LB
1 1/2 c SOY SAUCE
8 t SALT TABLE 5LB

INSTRUCTIONS

PAN:  12 BY 20 BY 4" STEAM TABLE PAN       TEMPERATURE:  350F. OVEN
350F. GRIDDLE  PLACE EQUAL AMOUNTS OF RICE, WATER, SALT, AND SALAD OIL
IN WELL  GREASED PANS.  STIR TO COMBINE. COVER TIGHTLY; COOK IN OVEN
30-40  MINUTES. REMOVE FROM OVEN. UNCOVER. SET ASIDE FOR USE IN STEP 4.
COMBINE ONIONS, PEPPERS, AND CELERY; SAUTE' IN SHORTENING OR SALAD  OIL
UNTIL TENDER. ADD AN EQUAL QUANTITY OF SAUTEED VEGETABLES TO  COOKED
RICE IN EACH PAN. MIX LIGHTLY BUT THOROUGHLY. POUR BEATEN EGGS  ON 350
F. LIGHTLY GREASED GRIDDLE. COOK UNTIL WELL DONE; DO NOT TURN.  CUT
INTO STRIPS; ADD AN EQUAL AMOUNT TO RICE MIXTURE IN EACH PAN. ADD
EQUAL AMOUNTS OF PORK AND PIMENTOS TO RICE IN EACH PAN. MIX LIGHTLY
BUT THOROUGHLY. BAKE 45 MINUTES. REMOVE FROM OVEN; BLEND IN 1/2 CUP
SOY SAUCE PER PAN. NOTE:  1.  IN STEP 1, 11 LB 10 OZ MEDIUM GRAIN  RICE
MAY BE USED.  PREPARE ACCORDING TO INSTRUCTIONS ON CONTAINER. IN  STEP
2, IF CONVECTIN OVEN IS USED, BAKE AT 325F. 30 MINUTES ON HIGH  FAN,
CLOSED VENT; IN STEP 7, 30 MINUTES ON HIGH FAN, CLOSED VENT. IN  STEP
3, 2 LB 12 OZ DRY ONIONS A.P. WILL YIELD 2 LB 8 OZ FINELY  CHOPPED
ONIONS. 1 LB 13 OZ SWEET FRESH PEPPERS A.P. WILL YIELD 1 LB 8  OZ
FINELY CHOPPED PEPPERS. 2 LB 1 OZ FRESH CELERY A.P. WILL YIELD 1  LB 8
OZ FINELY CHOPPED CELERY. IN STEP 3, 5 OZ (1 2/3 CUP) DEHYDRATED
ONIONS AND 4 OZ (3 CUP) DEHYDRATED GREEN PEPPERS (SEE RECIPE NO.  A-11)
OR 1 LB 8 OZ (4 1/2 CUP) FROZEN DICED GREEN PEPPERS MAY BE  USED.  THAW
PEPPERS. IN STEP 6, 10 OZ (2 1/2 CUP) CANNED DEHYDRATED  EGG MIX
COMBINED WITH 3 CUPS WARM WATER MAY BE USED FOR WHOLE EGGS.  SEE RECIPE
NO. A-8. IN STEP 6, 3-7 OZ CN PIMENTOS MAY BE USED. IN  STEP 6, 7 LB
PORK BUTT, THAWED, MAY BE USED.  COOK COVERED IN STEAM  JACKETED KETTLE
OR STOCK POT, 3 HOURS OR UNTIL 170F.  REMOVE; COOL;  DICE IN 1/2 BY1/2"
PIECES. IN STEP 6, 4 LB CANNED HAM, DICED IN 1/2  BY 1/2" PIECES MAY BE
USED. TWO NO. 10 SCOOPS MAY BE USED. SEE RECIPE  NO. A-4.  Recipe
Number: E00700  SERVING SIZE: 3/4 CUP  From the <Army Master Recipe
Index File> (actually used today!).  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

A Message from our Provider:

“When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God. #Henry Blackaby”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 26
Calories From Fat: 4
Total Fat: 1.4g
Cholesterol: <1mg
Sodium: 324.5mg
Potassium: 293.7mg
Carbohydrates: 16.5g
Fiber: <1g
Sugar: <1g
Protein: <1g


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