| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
|
100 |
Servings |
INGREDIENTS
| 3 |
ga |
WATER; COLD |
| 5 |
ga |
WATER; HOT |
| 35 |
lb |
PORK BUTTS FZ |
| 2 |
tb |
GARLIC DEHY GRA |
| 1 2/3 |
lb |
ONIONS DRY |
| 8 |
lb |
BEANS WHITE DRY 2 LB |
| 8 |
oz |
PEPPER PICKLE JALAP |
| 1 |
oz |
OREGANO GROUND |
| 7 |
oz |
CHILI POWDER |
| 4 |
oz |
SALT TABLE 5LB |
INSTRUCTIONS
2 1/2 oz -
1. PICK OVER BEANS; REMOVING DISCOLORED BEANS AND FORIEGN MATTER. WASH
BEANS THOROUGHLY.
2. COVER WITH WATER; BRING TO A BOIL; BOIL 2 M,INUTES; TURN OFF HEAT.
3. COVER; LET SOAK 1 HOUR. DRAIN BEANS.
4. COMBINE PORK, WATER, ONIONS, GARLIC, SALT, CHILI POWDER, CUMIN,
OREGANO,
AND JALAPENO PEPPERS WITH BEANS IN STEAM JACKETED KETTLE OR STOCK POT;
SIMMER
1- 1 1/2 HOURS OR UNTIL BEANS ARE TENDER. DO NOT COVER. STIR
OCCASIONALLY.
NOTE: 1. IN STEP 4, 35 LB A.P., PORK BUTT, THAWED MAY BE USED. TRIM TO
REMOVE EXCESS FAT AND GRISTLE. DICE INTO 1 - 1 1/2" PIECES.
2. IN STEP 4, 1 LB 14 OZ DRY ONIONS A.P. WILL YIELD 1 LB 11 OZ E
CHOPPED ONIONS.
3. IN STEP 4, 3 1/4 OZ (1 1/8 CUPS) DEHYDRATED ONIONS MAY BE USED.
SEE RECIPE NO. A-11.
4. IN STEP 4, 5 TBSP (15 CLOVES) MINCED DRY GARLIC MAY BE USED. SEE
RECIPE NO. A-17.
5. CHALUPA CAN BE SERVED WITH SHREDDED LETTUCE, CHOPPED ONIONS,
CHOPPED TOMATOES, AND SOUR CREAM.
6. TWO NO. 8 SCOOPS MAY BE USED. SEE RECIPE NO. A-4.
Recipe Number: L18700
SERVING SIZE: 1 CUP (8 1
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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