INGREDIENTS

INSTRUCTIONS

PAN:  12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN       TEMPERATURE:  350 F.
OVEN
1.  COOK BEEF ACCORDING TO RECIPE NO. L-112. REMOVE; SET ASIDE FOR USE IN
STEP 2. RESERVE STOCK FOR USE IN STEP 4.
2.  LET CORNED BEEF STAND 12 TO 20 MINUTES; CHOP FINELY.
3.  SAUTE ONIONS AND PEPPERS IN SHORTENING OR SALAD OIL UNTIL TENDER. STIR
FREQUENTLY. ADD CORNED BEEF.
4.  ADD POTATOES, SALT, PEPPER, AND STOCK TO CORNED BEEF MIXTURE; BLEND
THOROUGHLY.
5.  PLACE AN EQUAL QUANTITY OF CORNED BEEF MIXTURE INTO EACH PAN.
6.  BAKE 45 MINUTES OR UNTIL LIGHTLY BROWNED.
NOTE:  1.  IN STEP 3, 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB CHOPPED
DRY ONIONS AND 3 LB 10 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 3 LB
CHOPPED PEPPERS.
NOTE:  2.  IN STEP 3, 6 OZ (2 CUPS) DEHYDRATED ONIONS AND 8 OZ (1 1/2 QT)
DEHYDRATED GREEN PEPPERS MAY BE USED. SEE RECIPE NO. A-11.
NOTE:  3.  IN STEP 4, 14 LB 12 OZ FRESH WHITE POTATOES A.P. WILL YIELD 12
LB
PEELED, COOKED POTATOES.
NOTE:  4.  IN STEP 4, 2 LB 8 OZ DEHYDRATED, SLICED POTATOES, COOKED,
DRAINED,
AND CHOPPED MAY BE USED.
NOTE:  5.  OTHER SIZES AND TYPES OF PANS MAY BE USED.  SEE RECIPE NO. A-25.
NOTE:  6.  ONE-NO. 6 SCOOP MAY BE USED.  SEE RECIPE A-4.
NOTE:  7.  FOR BREAKFAST PORTION:  USE 15 LB CORNED BEEF, 2 LB 4 OZ ONIONS
(2 LB 8 OZ A.P.) 2 LB 4 OZ PEPPERS (2 LB 12 OZ A.P.), 6 OZ (3/4 CUP)
SHORTEN-
ING OR SALAD OIL, 9 LB (1 3/4 GAL) POTATOES (11 LB 1 OZ A.P.), 1 1/3 TBSP
SALT, 1 1/2 TSP PEPPER AND 3/4 QT RESERVED STOCK.  EACH PORTION:  1/2 CUP
(4 OZ) OR ONE-NO. 8 SCOOP.
Recipe Number: L11000
SERVING SIZE: 2/3 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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