| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 1 | gl | WATER |
| 4 7/8 | lb | TOMATO PASTE #2 1/2 |
| 1 3/4 | lb | PIMENTOS 7 OZ |
| 1 2/3 | lb | ONIONS DRY |
| 13 | oz | PEPPER SWT GRN FRESH |
| 13/16 | lb | FLOUR GEN PURPOSE 10LB |
| 10 | oz | SHORTENING, 3LB |
INSTRUCTIONS
36 1/4 lb COMBINE SHORTENING OR SALAD OIL WITH FLOUR IN STEAM-JACKETED KETTLE OR STOCK POT. COOK 10 MINUTES. COMBINE ONIONS, PEPPERS, PIMENTOS, TOMATO PASTE AND WATER. ADD TO ROUX WHILE STIRRING. COOK 10 MINUTES OR UNTIL MIXTUE HAS THICKENED AND VEGETABLES ARE TENDER. ADD BEEF TO MIXTURE STIRRING CAREFULLY. HEAT TO SERVING TEMPERATURE. SKIM OFF EXCESS FAT. NOTE: 1. IN STEP 2, 1 LB 14 OZ DRY ONIONS A.P. WILL YIELD 1 LB 11 OZ CHOPPED ONIONS AND 1 LB FRESH SWEET PEPPERS A.P. WILL YIELD 13 OZ CHOPPED PEPPERS. NOTE: 2. IN STEP 2, 3 OZ (1 CUP) DEHYDRATED ONIONS AND 2 OZ (1 1/2 CUPS) DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A-11) OR 13 OZ (2 1/2 CUPS) FROZEN DICED GREEN PEPPERS MAY BE USED. THAW PEPPERS. NOTE: 3. IN STEP 2, 2-36 OZ CN CANNED TOMATO JUICE CONCENTRATE MAY BE USED. NOTE: 4. IN STEP 2, 4-7 OZ CN CANNED PIMIENTOS MAY BE USED. NOTE: 5. IF DESIRED, SERVE OVER RICE OR EGG NOODLES. NOTE: 6. TWO NO. 8 SCOOPS MAY BE USED FOR EACH PORTION. SEE RECIPE NO. A-4. Recipe Number: L04800 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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Nutrition (calculated from recipe ingredients)
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Calories: 29
Calories From Fat: 26
Total Fat: 2.8g
Cholesterol: 1.6mg
Sodium: 1.4mg
Potassium: 11.4mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g