| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | French | 100 | Servings | |
INGREDIENTS
| 6 | qt | WATER; COLD |
| 2 | qt | WATER; HOT |
| 2 | ga | WATER; HOT |
| 8 | cn | BEEF DICED FZ |
| 10 | lb | CARROTS FRESH |
| 1/16 | Jar GARLIC DEHY GRA | |
| 5 | lb | CELERY FRESH |
| 1 | cn | TOMATOES # 10 CAN |
| 10 | lb | POTATOES FRENCH FZ |
| 3 | lb | ONIONS DRY |
| 1/8 | ct | ONIONS DRY |
| 1 | lb | FLOUR GEN PURPOSE 10LB |
| 1/2 | lb | FLOUR GEN PURPOSE 10LB |
| 1 | lb | SHORTENING; 3LB |
| 1/16 | lb | PEPPER BLACK 1 LB CN |
| 1/16 | ct | CHILI POWDER |
| 1/8 | lb | SALT TABLE 5LB |
| 1/2 | lb | SALT TABLE 5LB |
INSTRUCTIONS
Recipe Number: X37007 SERVING SIZE: 1 1/4 CUPS 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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