36 1/4 lb -
1. COMBINE SHORTENING OR SALAD OIL WITH FLOUR IN STEAM-JACKETED KETTLE
OR STOCK POT. COOK 10 MINUTES.
2. COMBINE ONIONS, PEPPERS, PIMENTOS, TOMATO PASTE AND WATER. ADD TO
ROUX WHILE STIRRING. COOK 10 MINUTES OR UNTIL MIXTUE HAS THICKENED AND
VEGETABLES ARE TENDER.
3. ADD BEEF TO MIXTURE STIRRING CAREFULLY. HEAT TO SERVING TEMPERATURE.
SKIM OFF EXCESS FAT.
NOTE: 1. IN STEP 2, 1 LB 14 OZ DRY ONIONS A.P. WILL YIELD 1 LB 11 OZ
CHOPPED ONIONS AND 1 LB FRESH SWEET PEPPERS A.P. WILL YIELD 13 OZ CHOPPED
PEPPERS.
NOTE: 2. IN STEP 2, 3 OZ (1 CUP) DEHYDRATED ONIONS AND 2 OZ (1 1/2 CUPS)
DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A-11) OR 13 OZ (2 1/2 CUPS)
FROZEN DICED GREEN PEPPERS MAY BE USED. THAW PEPPERS.
NOTE: 3. IN STEP 2, 2-36 OZ CN CANNED TOMATO JUICE CONCENTRATE MAY BE
USED.
NOTE: 4. IN STEP 2, 4-7 OZ CN CANNED PIMIENTOS MAY BE USED.
NOTE: 5. IF DESIRED, SERVE OVER RICE OR EGG NOODLES.
NOTE: 6. TWO NO. 8 SCOOPS MAY BE USED FOR EACH PORTION. SEE RECIPE NO.
A-4.
Recipe Number: L04800
SERVING SIZE: 2/3 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:
“Worry is the darkroom in which negatives can develop.”
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!