| 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.
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