| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
French |
|
100 |
Servings |
INGREDIENTS
| 3 1/4 |
gl |
WATER |
| 2 |
gl |
WATER, COLD |
| 1 |
lb |
BACON, SLICED FZ |
| 1 |
lb |
CARROTS FRESH |
| 6 3/8 |
lb |
TOMATOES # 10 CAN |
| 5 |
lb |
POTATOES FRENCH FZ |
| 2 |
lb |
ONIONS DRY |
| 3 1/2 |
qt |
BEANS WHITE DRY 2 LB |
| 3 |
c |
SOUP GRAVY BASE BEEF |
| 2 |
t |
PEPPER BLACK 1 LB CN |
INSTRUCTIONS
PICK OVER BEANS, REMOVING DISCOLORED BEANS AND FOREIGN MATTER. WASH
THOROUGHLY IN COLD WATER. COVER WITH COLD WATER; BRING TO A BOIL; BOIL
2 MINUTES. TURN OFF HEAT. COVER; LET STAND 1 HOUR. COMBINE SOUP AND
GRAVY BASE WITH WATER. ADD TO BEANS; BRING TO A BOIL; COVER; SIMMER 2
HOURS OR UNTIL BEANS ARE TENDER. LIGHTLY BROWN BACON. ADD CARROTS,
ONIONS, PEPPER AND POTATOES. COOK 10 MINUTES, STIRRING OCCASIONALLY;
ADD TO BEAN MIXTURE. ADD TOMATOES; SIMMER 25 MINUTES OR UNTIL
VEGETABLES ARE TENDER. : **ALL NOTES ARE PER 100 PORTIONS. NOTE: 1.
IN STEP 4, 1 LB 4 OZ FRESH CARROTS A.P. WILL YIELD 1 LB SHREDDED 1 LB
SHREDDED CARROTS, AND 2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB
CHOPPED ONIONS. NOTE: 2. IN STEP 4, 4 OZ (1 1/3 CUPS) DEHYDRATED
ONIONS MAY BE USED. SEE RECIPE NO. A-11. 3. ONE-D LADLE MAY BE USED.
SEE RECIPE NO. A-4. Recipe Number: P00802 SERVING SIZE: 1 CUP (7 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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