INGREDIENTS

INSTRUCTIONS

PAN:  12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN       TEMPERATURE:  425 F.
OVEN
1.  DREDGE BEEF IN MIXTURE OF FLOUR, SALT, AND PEPPER; SHAKE OFF EXCESS.
2.  BROWN BEEF AND ONIONS IN HOT SHORTENING OR SALAD OIL.
3.  ADD TOMATO JUICE AND WATER TO MEAT.  COVER; SIMMER 1 HOUR 15 MINUTES.
4.  ADD CARROTS; COVER; SIMMER 10 MINUTES.
5.  ADD POTATOES, COVER; SIMMER 20 MINUTES OR UNTIL VEGETABLES ARE TENDER.
6.  COMBINE FLOUR AND WAER, ADD TO MEAT AND VEGETABLE MIXTURE WHILE
STIRRING
SIMMER 5 MINUTES OR UNTIL THICKENED, STIRRING CONSTANTLY.
7.  PLACE ABOUT 15 LB 7 OZ (7 1/4 QT) MIXTURE IN EACH PAN.  KEEP HOT.
8.  PREPARE 1/4 RECIPE FOR PIE CRUST, RECIPE NO. I00100 ROLL DOUGH INTO
RECTANGULAR SHEET ABOUT 1/8 INCH THICK.  CUT INTO 4 PIECES.  TOP FILLING IN
EACH PAN WITH 1 PIECE DOUGH.  PEFORATE DOUGH IN 1/4 EQUAL SERVING SIZE
PORTIO
BAKE FOR 35-40 MINUTES.
NOTE:  1.  IN STEP 1, 30 LB BEEF, POT ROAST, DICED IN 1 TO 1 1/2-INCH
PIECES
MAY BE USED. TRIM TO REMOVE EXCESS FAT AND GRISTLE.
NOTE:  2.  IN STEP 1, 6 OZ (2 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE
RECIPE CARD A01100.
NOTE:  3.  IN STEP 1, 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB FINELY
CHOPPED ONIONS.
NOTE:  4.  IN STEP 2, 1 1/2-36 OZ CN CANNED TOMATO JUICE CONCENTRATE AND
4 1/2 QT WATER MAY BE USED. SEE RECIPE CARD A01300.
NOTE:  5.  IN STEP 3, 7 LB 5 OZ FRESH CARROTS A.P. WILL YIELD 6 LB CARROT
RINGS.
NOTE:  6.  IN STEP 4, 11 LB   FRESH WHITE POTATOES A.P. WILL YIELD 9 LB
POTATOES.
NOTE:  7.  OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD
A02500.
Recipe Number: L02101
SERVING SIZE: 1 CUP (8 1
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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