| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 100 | Servings | ||
INGREDIENTS
| 7 | ga | WATER |
| 1 | lb | CARROTS FRESH |
| 1 | lb | CELERY FRESH |
| 1 | lb | ONIONS DRY |
| 2 | lb | RICE 10LB |
| 1 1/2 | lb | SOUP GRAVY BASE BEEF |
| 2 | ts | PEPPER BLACK 1 LB CN |
| 3 | BAY LEAVES |
INSTRUCTIONS
1. RECONSTITUTE SOUP AND GRAVY BASE. 2. ADD CARROTS, CELERY, ONIONS, BAY LEAVES, PEPPER, AND SALT. COVER; BRING T A BOIL; REDUCE HEAT; SIMMER ABOUT 30 MINUTES. 3. ADD RICE. SIMMER, STIRRING FREQUENTLY, ABOUT 15 MINUTES OR UNTIL RICE IS TENDER. REMOVE BAY LEAVES. NOTE: 1. IN STEP 1, IF BEEF BONES ARE NOT AVAILABLE, 1 LB 8 OZ SOUP AND GRAVY BASE, BEEF, MAY BE USED. SEE RECIPE CARD A012000. OMIT SALT AND SEASON TO TASTE. NOTE: 2. IN STEP 2: 1 LB 4 OZ FRESH CARROTS A.P. WILL YIELD 1 LB CHOPPED CARROTS; 1 LB 6 OZ FRESH CELERY A.P. WILL YIELD 1 LB CHOPPED CELERY; 1 LB 2 OA DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED ONIONS. NOTE: 3. IN STEP 3, 2 OZ (2/3 CUP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE CARD A01100. Recipe Number: P00100 SERVING SIZE: 1 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:
“Jesus: Eternal Combustion Protection”