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CATEGORY CUISINE TAG YIELD
Meats, Grains 100 Servings

INGREDIENTS

5 ga WATER
1 qt WATER; COLD
2 ga WATER; COLD
1 qt WATER TO COVER
2 1/2 lb PORK HOCKS HAM FZ
1 lb CARROTS FRESH
2 lb ONIONS DRY
3 1/2 qt BEANS WHITE DRY 2 LB
12 oz FLOUR GEN PURPOSE 10LB
3 c SOUP GRAVY BASE BEEF
2 ts PEPPER BLACK 1 LB CN

INSTRUCTIONS

1.  PICK OVER BEANS, REMOVING DISCOLORED BEANS AND FOREIGN MATTER.  WASH
THOROUGHLY IN COLD WATER.
2.  COVER WITH COLD WATER; BRING TO A BOIL; BOIL 2 MINUTES.  TURN OFF HEAT.
COVER; LET STAND 1 HOUR.
3.  COMBINE SOUP AND GRAVY BASE WITH WATER.  ADD TO BEANS; BRING TO A BOIL;
COVER; SIMMER 2 HOURS OR UNTIL BEANS ARE TENDER.  PLACE HOCKS IN WATER TO
COVER.  SIMMIER 1 HOUR; REMOVE FROM HEAT; COOL.  REMOVE LEAN MEAT; CHOP
INTO SMALL PIECES.
4.  ADD CARROTS, ONIONS, PEPPER AND CHOPPED HAM HOCKS TO BEAN MIXTURE.
SIMMER 30 MINUTES.
5.  BLEND FLOUR AND WATER TO FORM A SMOOTH PASTE.  STIR INTO SOUP; COOK 10
MINUTES.
  :
**ALL NOTES ARE PER 100 PORTIONS.
NOTE:  1.  IN STEP 4, 1 LB 4 OZ FRESH CARROTS A.P. WILL YIELD 1 LB SHREDDED
CARROTS AND 2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB CHOPPED ONIONS.
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: P00801
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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