| 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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