| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 100 | Servings | ||
INGREDIENTS
| 2 1/2 | ga | WATER; WARM |
| 3 1/2 | ga | WATER |
| 2 | lb | BACON;SLICED FZ |
| 2 1/2 | lb | MILK; DRY NON-FAT L HEAT |
| 4 | lb | POTATO INST GRA #10 |
| 3 | lb | ONIONS DRY |
| 1 | tb | PEPPER BLACK 1 LB CN |
| 5 | oz | SALT TABLE 5LB |
INSTRUCTIONS
1. SAUTE BACON UNTIL LIGHTLY BROWNED; ADD ONIONS; CONTINUE COOKING UNTIL ONIONS ARE TENDER. 2. ADD PEPPER AND SALT; MIX WELL. 3. ADD WATER; BRING TO A BOIL. 4. RECONSTITUTE MILK; ADD TO BACON MIXTURE. BRING TO A SIMMER. **DO NOT BOIL AFTER MILK IS ADDED** 5. STIR POTATOES RAPIDLY INTO HOT LIQUID. STIR UNTIL SMOOTH. 6. SIMMER 5 MINUTES. NOTE: 1. IN STEP 1, 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB CHOPPED ONIONS. 2. IN STEP 1, 6 OZ (2 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A-11. 3. IN STEP 3, 1/2 CUP DEHYDRATED PARSLEY MAY BE USED. Recipe Number: P01600 SERVING SIZE: 1 CUP (8 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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