Name: Beef Pot Pie with Pie Cru
Ingredients: 1 qt WATER; 3 3/4 c WATER; COLD; 3 ga WATER; HOT; 30 lb BEEF DICED FZ; 6 lb CARROTS FRESH; 12 1/3 lb JUICE TOMATO #3; 9 lb POTATOES FRENCH FZ; 3 lb ONIONS DRY; 6 lb FLOUR GEN PURPOSE 10LB; 10 oz FLOUR GEN PURPOSE 10LB; 3 9/16 lb SHORTENING; 3LB; 1/2 oz PEPPER BLACK 1 LB CN; 2 oz SALT TABLE 5LB; 3 oz SALT TABLE 5LB

The excessive preeminence given to the Holy Spirit in their devotions and their preoccupation with gifts, ecstasies, and “prophecies” has tended to neglect of the Scriptures. Why be tied to a Book out of the past when one can communicate every day with the living God? But this is exactly the danger point. Apart from the constant control of the written revelation, we soon find ourselves engulfed in subjectivity; and the believer, even if he has the best intentions, can sink rapidly into deviations, illuminism or exaltation. Let each remind himself of the prohibition of taking anything away from Scripture or adding anything to it (Deut. 4:2; Rev. 22:18–19). Almost every heresy and sect has originated in a supposed revelation or a new experience on the part of its founder, something outside the strictly biblical framework.

Rene Pache

CATEGORY	CUISINE	TAG	YIELD
Meats	French		100	Servings

INGREDIENTS

1	qt	WATER
3 3/4	c	WATER; COLD
3	ga	WATER; HOT
30	lb	BEEF DICED FZ
6	lb	CARROTS FRESH
12 1/3	lb	JUICE TOMATO #3
9	lb	POTATOES FRENCH FZ
3	lb	ONIONS DRY
6	lb	FLOUR GEN PURPOSE 10LB
10	oz	FLOUR GEN PURPOSE 10LB
3 9/16	lb	SHORTENING; 3LB
1/2	oz	PEPPER BLACK 1 LB CN
2	oz	SALT TABLE 5LB
3	oz	SALT TABLE 5LB

INSTRUCTIONS

PAN:  12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN       TEMPERATURE:  425 F.
OVEN
1.  DREDGE BEEF IN MIXTURE OF FLOUR, SALT, AND PEPPER; SHAKE OFF EXCESS.
2.  BROWN BEEF AND ONIONS IN HOT SHORTENING OR SALAD OIL.
3.  ADD TOMATO JUICE AND WATER TO MEAT.  COVER; SIMMER 1 HOUR 15 MINUTES.
4.  ADD CARROTS; COVER; SIMMER 10 MINUTES.
5.  ADD POTATOES, COVER; SIMMER 20 MINUTES OR UNTIL VEGETABLES ARE TENDER.
6.  COMBINE FLOUR AND WAER, ADD TO MEAT AND VEGETABLE MIXTURE WHILE
STIRRING
SIMMER 5 MINUTES OR UNTIL THICKENED, STIRRING CONSTANTLY.
7.  PLACE ABOUT 15 LB 7 OZ (7 1/4 QT) MIXTURE IN EACH PAN.  KEEP HOT.
8.  PREPARE 1/4 RECIPE FOR PIE CRUST, RECIPE NO. I00100 ROLL DOUGH INTO
RECTANGULAR SHEET ABOUT 1/8 INCH THICK.  CUT INTO 4 PIECES.  TOP FILLING IN
EACH PAN WITH 1 PIECE DOUGH.  PEFORATE DOUGH IN 1/4 EQUAL SERVING SIZE
PORTIO
BAKE FOR 35-40 MINUTES.
NOTE:  1.  IN STEP 1, 30 LB BEEF, POT ROAST, DICED IN 1 TO 1 1/2-INCH
PIECES
MAY BE USED. TRIM TO REMOVE EXCESS FAT AND GRISTLE.
NOTE:  2.  IN STEP 1, 6 OZ (2 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE
RECIPE CARD A01100.
NOTE:  3.  IN STEP 1, 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB FINELY
CHOPPED ONIONS.
NOTE:  4.  IN STEP 2, 1 1/2-36 OZ CN CANNED TOMATO JUICE CONCENTRATE AND
4 1/2 QT WATER MAY BE USED. SEE RECIPE CARD A01300.
NOTE:  5.  IN STEP 3, 7 LB 5 OZ FRESH CARROTS A.P. WILL YIELD 6 LB CARROT
RINGS.
NOTE:  6.  IN STEP 4, 11 LB   FRESH WHITE POTATOES A.P. WILL YIELD 9 LB
POTATOES.
NOTE:  7.  OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD
A02500.
Recipe Number: L02101
SERVING SIZE: 1 CUP (8 1
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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