| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 100 | Servings | ||
INGREDIENTS
| 6 1/4 | qt | WATER, BOILING |
| 1 1/4 | lb | FLOUR GEN PURPOSE 10LB |
| 12 | oz | SOUP GRAVY BASE BEEF |
| 1 1/4 | lb | SHORTENING, 3LB |
INSTRUCTIONS
SPRINKLE FLOUR EVENLY OVER DRIPPINGS AND FAT IN BOTTOM OF PAN. USE BROWN PARTICLES REMAINING IN PAN. COOK OVER LOW HEAT ON TOP OF RANGE OR IN 375 F OVEN 30 MINUTES UNTIL FLOUR IS A RICH BROWN COLOR. STIR FREQUENTLY TO AVOID OVER BROWNING. UE BOILING WATER COMBINED WITH CANNED, DEHYDRATED ONIO SOUP; SIMMER 10 MINUTES. ADD ROUX TO SOUP MIXTURE, STIRRING CONSTANTLY. Recipe Number: O01607 SERVING SIZE: 1/4 CUP (2 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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Nutrition (calculated from recipe ingredients)
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Calories: 51
Calories From Fat: 51
Total Fat: 5.7g
Cholesterol: 3.2mg
Sodium: 1.8mg
Potassium: <1mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g