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Beef Stew

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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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