Name: Corn Chowder
Ingredients: 1 1/2 ga WATER; WARM; 2 ga WATER; 1 lb BACON;SLICED FZ; 1 lb BUTTER PRINT SURE; 3 lb MILK; DRY NON-FAT L HEAT; 1/2 lb CELERY FRESH; 19 7/8 lb CORN CREAM #10; 4 lb POTATOES FRENCH FZ; 1 lb ONIONS DRY; 1/2 lb PEPPER SWT GRN FRESH; 2 ts PEPPER BLACK 1 LB CN; 1/4 lb SALT TABLE 5LB

Our hopelessness and our helplessness are no barrier to (God’s) work. Indeed our utter incapacity is often the prop He delights to use for His next act… We are facing one of the principles of Yahweh’s modus operandi. When His people are without strength, without resources, without hope, without human gimmicks – then He loves to stretch forth His hand from heaven. Once we see where God often begins we will understand how we may be encouraged.

Ralph Davis

CATEGORY	CUISINE	TAG	YIELD
Dairy	French		100	Servings

INGREDIENTS

1 1/2	ga	WATER; WARM
2	ga	WATER
1	lb	BACON;SLICED FZ
1	lb	BUTTER PRINT SURE
3	lb	MILK; DRY NON-FAT L HEAT
1/2	lb	CELERY FRESH
19 7/8	lb	CORN CREAM #10
4	lb	POTATOES FRENCH FZ
1	lb	ONIONS DRY
1/2	lb	PEPPER SWT GRN FRESH
2	ts	PEPPER BLACK 1 LB CN
1/4	lb	SALT TABLE 5LB

INSTRUCTIONS

1.  PREPARE BACON ACCORDING TO RECIPE NOS. L00200 OR L00202.  SET ASIDE
FOR USE IN STEP 3.
2.  ADD CELERY, ONIONS, AND PEPPERS; COOK 7 MINUTES, STIRRING OCCASIONALLY.
3.  ADD WATER, POTATOES, SALT, AND PEPPER TO STEAM-JACKETED KETTLE OR STOCK
POT.  ADD SAUTE'ED VEGETABLES.  MIX THOROUGHLY.  BRING TO A BOIL; REDUCE
HEAT; SIMMER 15 MINUTES OR UNTIL VEGETABLES ARE TENDER.
4.  ADD CORN. BRING TO A BOIL; COOK 5 MINUTES, STIRRING OCCASIONALLY.
5.  RECONSTITUTE MILK.  ADD MILK AND BUTTER OR MARGARINE TO MIXTURE.  HEAT
SLOWLY TO SERVING TEMPERATURE.  DO NOT BOIL.
  :
**ALL NOTES ARE PER 100 PORTIONS.
NOTE:  1.  IN STEP 2:  11 OZ FRESH CELERY A.P. WILL YIELD 8 OZ CHOPPED
1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED
ONIONS.
10 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 8 OZ
CHOPPED PEPPERS.
NOTE:  2.  IN STEP 2, 2 OZ (2/3 CUP) DHEYDRATED ONIONS AND 1 1/4 OZ (1 CUP)
DEHYDRATED GREEN PEPPERS ( SEE RECIPE NO. A-11 ) OR 8 OZ FROZEN, DICED,
GREEN
PEPPERS MAY BE USED.
3.  IN STEP 4 LB 15 OZ FRESH WHITE POTATOES A.P. WILL YIELD 4 LB DICED
POTATOES.
4.  IN STEP 3, 4 LB FROZEN DICED POTATOES MAY BE USED.
5.  ONE-D LADLE MAY BE USED. SEE RECIPE NO. A-4.
Recipe Number: P01100
SERVING SIZE: 1 CUP (9 O
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

A Message from our Provider:

“Jesus Christ! The answer is on everyone’s lips”