Name: Beef Pie W/biscuit Toppin
Ingredients: 2 ga WATER; 2 1/2 ga STOCK; 5 lb CARROTS FRESH; 6 9/16 lb PEAS #10; 5 lb POTATOES FRENCH FZ; 5 lb ONIONS DRY; 8 lb BISCUIT MIX #10; 1 1/2 lb FLOUR GEN PURPOSE 10LB; 1 lb SHORTENING; 3LB; 1 ts PEPPER BLACK 1 LB CN; 2 1/4 ts SALT TABLE 5LB

Parents, like it or not, you are an example for your children for good or for bad. Your children may have other examples, but would they say you are their primary “example” (Phil. 3:17) in their lives? Or what about the other word Paul uses in verse 17 – “pattern” ( Tupos )? Here’s the Lexical illustration for that word in the original language: “Taking a stone out of the ground leaves a hole that bears the contours of the stone, but in effect the stone has made the impression.” Parents, your children will follow an impression set for them. Are you the one setting the positive impression, that mold that they can fit into? We may differ with giftedness, but every Christian has the potential to live a godly life and be an example and pattern for their child. Who are your child’s heroes? Are they spiritual? Do you make the list?

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
	French		100	Servings

INGREDIENTS

2	ga	WATER
2 1/2	ga	STOCK
5	lb	CARROTS FRESH
6 9/16	lb	PEAS #10
5	lb	POTATOES FRENCH FZ
5	lb	ONIONS DRY
8	lb	BISCUIT MIX #10
1 1/2	lb	FLOUR GEN PURPOSE 10LB
1	lb	SHORTENING; 3LB
1	ts	PEPPER BLACK 1 LB CN
2 1/4	ts	SALT TABLE 5LB

INSTRUCTIONS

29 lb -
PAN:  12 BY 20 BY 4-INCH STEAM TABLE PAN       TEMPERRATURE:  450 F. OVEN
  :
1.  SIMMER CARROTS 10 TO 15 MINUTES.  ADD ONIONS AND POTATOES.  COOK 20
MINUTES OR UNTIL JUST TENDER.
2.  DRAIN VEGETABLES.  RESERVE LIQUID FOR USE IN STEP 5; VEGETABLES FOR USE
IN STEP 6.
3.  DRAIN BEEF CHUNKS; RESERVE JUICES FOR USE IN STEP 5.
4.  COMBINE MELTED SHORTENING OR SALAD OIL AND FLOUR; BROWN LIGHTLY AT LOW
HEAT.
5.  ADD BEEF JUICES, VEGETABLE LIQUID OR WATER GRADUALLY.  COOK 15 MINUTES
OR UNTIL THICKENED.  STIR CONSTANTLY.  ADD SALT AND PEPPER.
6.  ADD BEEF; CONTINUE COOKING UNTIL SIMMERING.  ADD VEGETABLES; SIMMERING.
ADD VEGETABLES; SIMMER UNTIL TEMPERATURE REACHES 180 F.
7.  POUR EQUAL AMOUNT MEAT MIXTURE INTO EACH PAN.
8.  ADD EQUAL AMOUNT PEAS TO EACH PAN.  STIR LIGHTLY.
9.  PREPARE BISCUIT MIX ACCORDING TO INSTRUCTION ON CONTAINER.  PLACE
EQUAL AMOUNT BISCUITS ON TOP OF MIXTURE IN EACH PAN.
10. BAKE 15 MINUTES OR UNTIL BISCUITS ARE BROWNED.
**ALL NOTES ARE PER 100 PORTIONS.
NOTE:  1.  IN STEP 1:  6 LB 2 OZ FRESH CARROTS A.P. WILL YIELD 5 LB SLICED
5 LB 9 OZ DRY ONIONS A.P. WILL YIELD 5 LB QUARTERED
ONIONS.
6 LB 2 OZ FRESH WIHITE POTATOES A.P. WILL YIELD 5 LB
POTATO PIECES.
NOTE:  2.  IN STEP 1, 10 OZ (3 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED.
SEE RECIPE NO. A01100.
NOTE:  3.  IN STEP 6, STEW MUST REACH 180 F. OR RAW DOUGH ON BOTTOM OF
BISCUITS WILL RESULT.
NOTE:  4.  OTHER SIZES AND TYPES OF PANS MAY BE USED.  SEE RECIPE NO.
A02500.
NOTE:  5.  IN STEP 10, IF CONVECTION OVEN IS USED, BAKE AT 400 F. 10 T0 15
MINUTES OR UNTIL BISCUITS ARE BROWNED ON LOW FAN, OPEN VENT.
Recipe Number: L04700
SERVING SIZE: 1 CUP STEW
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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