The rich etymology of “discipline” suggests a conscious divestment of all encumbrances, and then a determined investment of all one’s energies. Just as ancient athletes discarded everything and competed gumnos (naked), so must the disciplined Christian man divest himself of every association, habit, and tendency which impedes godliness. Then, with this lean spiritual nakedness accomplished, he must invest all his energy and sweat in the pursuit of godliness.

Kent Hughes

CATEGORY	CUISINE	TAG	YIELD
	French		100	Servings

INGREDIENTS

2	ga	WATER
2 1/2	ga	STOCK
5	lb	CARROTS FRESH
6 9/16	lb	PEAS #10
5	lb	POTATOES FRENCH FZ
5	lb	ONIONS DRY
8	lb	BISCUIT MIX #10
1 1/2	lb	FLOUR GEN PURPOSE 10LB
1	lb	SHORTENING; 3LB
1	ts	PEPPER BLACK 1 LB CN
2 1/4	ts	SALT TABLE 5LB

INSTRUCTIONS

29 lb -
PAN:  12 BY 20 BY 4-INCH STEAM TABLE PAN       TEMPERRATURE:  450 F. OVEN
  :
1.  SIMMER CARROTS 10 TO 15 MINUTES.  ADD ONIONS AND POTATOES.  COOK 20
MINUTES OR UNTIL JUST TENDER.
2.  DRAIN VEGETABLES.  RESERVE LIQUID FOR USE IN STEP 5; VEGETABLES FOR USE
IN STEP 6.
3.  DRAIN BEEF CHUNKS; RESERVE JUICES FOR USE IN STEP 5.
4.  COMBINE MELTED SHORTENING OR SALAD OIL AND FLOUR; BROWN LIGHTLY AT LOW
HEAT.
5.  ADD BEEF JUICES, VEGETABLE LIQUID OR WATER GRADUALLY.  COOK 15 MINUTES
OR UNTIL THICKENED.  STIR CONSTANTLY.  ADD SALT AND PEPPER.
6.  ADD BEEF; CONTINUE COOKING UNTIL SIMMERING.  ADD VEGETABLES; SIMMERING.
ADD VEGETABLES; SIMMER UNTIL TEMPERATURE REACHES 180 F.
7.  POUR EQUAL AMOUNT MEAT MIXTURE INTO EACH PAN.
8.  ADD EQUAL AMOUNT PEAS TO EACH PAN.  STIR LIGHTLY.
9.  PREPARE BISCUIT MIX ACCORDING TO INSTRUCTION ON CONTAINER.  PLACE
EQUAL AMOUNT BISCUITS ON TOP OF MIXTURE IN EACH PAN.
10. BAKE 15 MINUTES OR UNTIL BISCUITS ARE BROWNED.
**ALL NOTES ARE PER 100 PORTIONS.
NOTE:  1.  IN STEP 1:  6 LB 2 OZ FRESH CARROTS A.P. WILL YIELD 5 LB SLICED
5 LB 9 OZ DRY ONIONS A.P. WILL YIELD 5 LB QUARTERED
ONIONS.
6 LB 2 OZ FRESH WIHITE POTATOES A.P. WILL YIELD 5 LB
POTATO PIECES.
NOTE:  2.  IN STEP 1, 10 OZ (3 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED.
SEE RECIPE NO. A01100.
NOTE:  3.  IN STEP 6, STEW MUST REACH 180 F. OR RAW DOUGH ON BOTTOM OF
BISCUITS WILL RESULT.
NOTE:  4.  OTHER SIZES AND TYPES OF PANS MAY BE USED.  SEE RECIPE NO.
A02500.
NOTE:  5.  IN STEP 10, IF CONVECTION OVEN IS USED, BAKE AT 400 F. 10 T0 15
MINUTES OR UNTIL BISCUITS ARE BROWNED ON LOW FAN, OPEN VENT.
Recipe Number: L04700
SERVING SIZE: 1 CUP STEW
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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