| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | 100 | Servings | ||
INGREDIENTS
| 15 | lb | BEEF GROUND FZ |
| 55 | lb | BEANS WHITE PORK #10 |
| 6 | lb | ONIONS DRY |
| 3 | lb | PEPPER SWT GRN FRESH |
| 3 1/2 | c | CATSUP TOMATO#10 |
INSTRUCTIONS
1. COOK BEEF IN ITS OWN FAT WITH ONIONS AND PEPPERS UNTIL IT LOSES ITS PINK COLOR, STIRRING TO BREAK APART IN STEAM-JACKETED KETTLE OR STOCK POT. DRAIN OR SKIM OFF EXCESS FAT. 2. ADD CATSUP AND BEANS TO BEEF, ONION AND PEPPER MIXTURE. STIR WELL. 3. SIMMER FOR 20 MINUTES. NOTE: 1. 6 LB 11 OZ DRY ONIONS A.P. WILL YIELD 6LB CHOPPED ONIONS. NOTE: 2. 12 OZ (4 CUPS) DEHYDRATED, CHOPPED ONIONS MAY BE USED. SEE RECIPE NO. A-11000. NOTE: 3. 3 LB 11 OZ PEPPERS, SWEET A.P. WILL YIELD 3 LB CHOPPED SWEET PEPPERS. NOTE: 4. 8 OZ (6 CUPS) PEPPERS, GREEN, DEHYDRATED MAY BE USED. SEE RECIPE NO. A-11000. Recipe Number: L17100 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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