0
(0)
CATEGORY CUISINE TAG YIELD
Grains, Meats Italian 100 Servings

INGREDIENTS

4 gl WATER, BOILING
1 1/2 gl WATER
3 gl 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 t PEPPER BLACK 1 LB CN
4 BAY LEAVES

INSTRUCTIONS

PICK OVER PEAS, REMOVING ANY FOREIGN MATTER.  WASH THOROUGHLY IN COLD
WATER. COVER PEAS WITH WATER. BRING TO A BOIL. ADD SOUP AND GRAVY
BASE, BOILING WATER, HAM TRIMMINGS, ONIONS, CARROTS, BAY LEAVES,  SUGAR
AND PEPPER TO PEAS. BRING SOUP MIXTURE TO A BOIL, REDUCE HEAT;  SIMMER
GENTLY ABOUT 2 1/2 HOURS OR UNTIL MUSHY. REMOVE BAY LEAVES.  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.

A Message from our Provider:

“Don’t wait for six strong men to take you to church.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 144
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 16.7mg
Potassium: 764.5mg
Carbohydrates: 26.5g
Fiber: 6.5g
Sugar: 1.2g
Protein: 9.7g


How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?