| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
French |
|
100 |
Servings |
INGREDIENTS
| 1 1/2 |
ga |
WATER; WARM |
| 2 |
ga |
WATER |
| 1 |
lb |
BACON;SLICED FZ |
| 1 |
lb |
BUTTER PRINT SURE |
| 3 |
lb |
MILK; DRY NON-FAT L HEAT |
| 1/2 |
lb |
CELERY FRESH |
| 19 7/8 |
lb |
CORN CREAM #10 |
| 4 |
lb |
POTATOES FRENCH FZ |
| 1 |
lb |
ONIONS DRY |
| 1/2 |
lb |
PEPPER SWT GRN FRESH |
| 2 |
ts |
PEPPER BLACK 1 LB CN |
| 1/4 |
lb |
SALT TABLE 5LB |
INSTRUCTIONS
1. PREPARE BACON ACCORDING TO RECIPE NOS. L00200 OR L00202. SET ASIDE
FOR USE IN STEP 3.
2. ADD CELERY, ONIONS, AND PEPPERS; COOK 7 MINUTES, STIRRING OCCASIONALLY.
3. ADD WATER, POTATOES, SALT, AND PEPPER TO STEAM-JACKETED KETTLE OR STOCK
POT. ADD SAUTE'ED VEGETABLES. MIX THOROUGHLY. BRING TO A BOIL; REDUCE
HEAT; SIMMER 15 MINUTES OR UNTIL VEGETABLES ARE TENDER.
4. ADD CORN. BRING TO A BOIL; COOK 5 MINUTES, STIRRING OCCASIONALLY.
5. RECONSTITUTE MILK. ADD MILK AND BUTTER OR MARGARINE TO MIXTURE. HEAT
SLOWLY TO SERVING TEMPERATURE. DO NOT BOIL.
:
**ALL NOTES ARE PER 100 PORTIONS.
NOTE: 1. IN STEP 2: 11 OZ FRESH CELERY A.P. WILL YIELD 8 OZ CHOPPED
1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED
ONIONS.
10 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 8 OZ
CHOPPED PEPPERS.
NOTE: 2. IN STEP 2, 2 OZ (2/3 CUP) DHEYDRATED ONIONS AND 1 1/4 OZ (1 CUP)
DEHYDRATED GREEN PEPPERS ( SEE RECIPE NO. A-11 ) OR 8 OZ FROZEN, DICED,
GREEN
PEPPERS MAY BE USED.
3. IN STEP 4 LB 15 OZ FRESH WHITE POTATOES A.P. WILL YIELD 4 LB DICED
POTATOES.
4. IN STEP 3, 4 LB FROZEN DICED POTATOES MAY BE USED.
5. ONE-D LADLE MAY BE USED. SEE RECIPE NO. A-4.
Recipe Number: P01100
SERVING SIZE: 1 CUP (9 O
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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