| 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.
A Message from our Provider:
“I have held many things in my hands, and I have lost them all; but whatever I have placed in God’s hands, that, I still possess. #Corrie ten Boom”