INGREDIENTS

INSTRUCTIONS

10 cn -
NOTE:  1.  IN STEP 1, 30 LB BEEF, POT ROAST, DICED IN 1 TO 1 1/2 INCH
PIECES
MAY BE USED. TRIM BEEF TO REMOVE EXCESS FAT AND GRISTLE.
NOTE:  2.  IN STEP 4, 9 LB 12 OZ FRESH CARROTS A.P. WILL YIELD 8 LB CARROT
RINGS.
NOTE:  3.  IN STEP 5, 5 LB 8 OZ FRESH CELERY A.P. WILL YIELD 4 LB CELERY
CUT
INTO 1 INCH PIECES AND 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB ONIONS CUT
IN QUARTERS.
NOTE:  4.  IN STEP 5, 6 OZ (2 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE
RECIPE NO. A-11.
NOTE:  5.  IN STEP 5, 12 LB 5 OZ FRESH WHITE POTATOES A.P. WILL YIELD 10 LB
POTATOES CUT INTO 1 TO 1 1/2 INCH PIECES.
NOTE:  6.  IN STEPS 2 THROUGH 6, 2 ROASTING PANS (18 BY 24 INCHES) ON TOP
OF RANGE, A 350 F. OVEN OR A TILTING FRY PAN MAY BE USED TO BROWN AND COOK
MEAT AND VEGETABLE MIXTURE.
Recipe Number: L02201
SERVING SIZE: 1 1/4 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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