Name: Chuck Wagon Stew (Beans W
Ingredients: 15 lb BEEF GROUND FZ; 55 lb BEANS WHITE PORK #10; 6 lb ONIONS DRY; 3 lb PEPPER SWT GRN FRESH; 3 1/2 c CATSUP TOMATO#10

If our blessed Lord used to pray early before day; if He spent whole nights in prayer; if the devout Anna was day and night in the temple; if Paul and Silas at midnight sang praises unto God; if the primitive Christians, for several hundred years, besides their hours of prayers in the daytime, met publicly in the churches at midnight to join in psalms and prayers; is it not certain that these practices showed the state of their heart? Are they not so many plain proofs of the whole turn of their minds?

William Law

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains			100	Servings

INGREDIENTS

15	lb	BEEF GROUND FZ
55	lb	BEANS WHITE PORK #10
6	lb	ONIONS DRY
3	lb	PEPPER SWT GRN FRESH
3 1/2	c	CATSUP TOMATO#10

INSTRUCTIONS

1.  COOK BEEF IN ITS OWN FAT WITH ONIONS AND PEPPERS UNTIL IT LOSES ITS
PINK
COLOR, STIRRING TO BREAK APART IN STEAM-JACKETED KETTLE OR STOCK POT.
DRAIN
OR SKIM OFF EXCESS FAT.
2.  ADD CATSUP AND BEANS TO BEEF, ONION AND PEPPER MIXTURE. STIR WELL.
3.  SIMMER FOR 20 MINUTES.
NOTE: 1. 6 LB 11 OZ DRY ONIONS A.P. WILL YIELD 6LB CHOPPED ONIONS.
NOTE: 2. 12 OZ (4 CUPS) DEHYDRATED, CHOPPED ONIONS MAY BE USED.  SEE RECIPE
NO. A-11000.
NOTE: 3. 3 LB 11 OZ PEPPERS, SWEET A.P. WILL YIELD 3 LB CHOPPED SWEET
PEPPERS.
NOTE: 4. 8 OZ (6 CUPS) PEPPERS, GREEN, DEHYDRATED MAY BE USED.  SEE RECIPE
NO. A-11000.
Recipe Number: L17100
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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