INGREDIENTS

INSTRUCTIONS

10    
NOTE:  1.  IN STEP 1, 30 LB BEEF, POT ROAST, DICED IN 1 TO 1 1/2 INCH
PIECES MAY BE USED. TRIM BEEF TO REMOVE EXCESS FAT AND GRISTLE.  NOTE:
2.  IN STEP 4, 9 LB 12 OZ FRESH CARROTS A.P. WILL YIELD 8 LB  CARROT
RINGS.  NOTE:  3.  IN STEP 5, 5 LB 8 OZ FRESH CELERY A.P. WILL YIELD 4
LB  CELERY CUT INTO 1 INCH PIECES AND 3 LB 5 OZ DRY ONIONS A.P. WILL
YIELD 3 LB ONIONS CUT IN QUARTERS.  NOTE:  4.  IN STEP 5, 6 OZ (2 CUPS)
DEHYDRATED ONIONS MAY BE USED. SEE  RECIPE NO. A-11.  NOTE:  5.  IN
STEP 5, 12 LB 5 OZ FRESH WHITE POTATOES A.P. WILL YIELD  10 LB POTATOES
CUT INTO 1 TO 1 1/2 INCH PIECES.  NOTE:  6.  IN STEPS 2 THROUGH 6, 2
ROASTING PANS (18 BY 24 INCHES) ON  TOP OF RANGE, A 350 F. OVEN OR A
TILTING FRY PAN MAY BE USED TO BROWN  AND COOK MEAT AND VEGETABLE
MIXTURE.  Recipe Number: L02201  SERVING SIZE: 1 1/4 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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