Name: Green Beans Creole
Ingredients: 1 c WATER; 1 qt WATER TO COVER; 16 lb BEANS GREEN FZ; 1 1/2 lb CELERY FRESH; 14 1/3 lb TOMATOES # 10 CAN; 1 1/2 lb ONIONS DRY; 1 1/2 lb PEPPER SWT GRN FRESH; 1 c FLOUR GEN PURPOSE 10LB; 1/4 c SUGAR; GRANULATED 10 LB; 1/2 c SHORTENING; 3LB; 1 tb PEPPER BLACK 1 LB CN; 2 tb WORCESTERSHIRE SAUCE; 1 2/3 tb SALT TABLE 5LB; 1/4 c SALT TABLE 5LB

If I allow my work to get between my heart and the Master, it will be of little worth. We can only effectually serve Christ as we are enjoying Him. It is while the heart dwells upon His powerful attractions that the hands perform the most acceptable service to His name; nor is there anyone who can minister Christ with unction, freshness, and power to others, if he is not feeding upon Christ in the secret of his own soul. True, he may preach a sermon, deliver a lecture, utter prayers, write a book, and go through the entire routine of outward service, and yet not minister Christ. The man who will present Christ to others must be occupied with Christ for himself.

C.H. Mackintosh

CATEGORY	CUISINE	TAG	YIELD
Grains			100	Servings

INGREDIENTS

1	c	WATER
1	qt	WATER TO COVER
16	lb	BEANS GREEN FZ
1 1/2	lb	CELERY FRESH
14 1/3	lb	TOMATOES # 10 CAN
1 1/2	lb	ONIONS DRY
1 1/2	lb	PEPPER SWT GRN FRESH
1	c	FLOUR GEN PURPOSE 10LB
1/4	c	SUGAR; GRANULATED 10 LB
1/2	c	SHORTENING; 3LB
1	tb	PEPPER BLACK 1 LB CN
2	tb	WORCESTERSHIRE SAUCE
1 2/3	tb	SALT TABLE 5LB
1/4	c	SALT TABLE 5LB

INSTRUCTIONS

1.  ADD BEANS TO SALTED WATER.
2.  BRING TO A BOIL; COVER; SIMMER 10 MINUTES OR UNTIL BEANS ARE TENDER.
DRAIN; RESERVE 1 QT LIQUID.
3.  ADD CREOLE SAUCE (RECIPE NO. O-5) TO DRAINED BEANS.  SERVE HOT.
NOTE:  1.  OMIT STEPS 1 AND 2. USE 25 LB 4 OZ (4-NO. 10 CN) CANNED GREEN OR
WAX BEANS FOR FROZEN BEANS. DRAIN; FOLLOW STEP 4.
NOTE:  2.  OMIT STEPS 1 AND 2. USE 2 LB (2-NO. 10 CN) CANNED DEHYDRATED
GREEN
BEANS OR 1 LB 15 OZ (2-NO. 2 1/2 CN) CANNED DEHYDRATED COMPRESSED GREEN
BEANS
FOR FROZEN BEANS. SEE RECIPE NO. Q-G05000. DRAIN BEANS; RESERVE 1 QT
LIQUID.
IN STEP 4, OMIT PEPPER; COMBINE RESERVED LIQUID WITH INGREDIENTS.
NOTE:  3.  IN STEP 1, 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB SLICED
ONIONS.
NOTE:  4.  IN STEP 1, 6 OZ (2 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE
REICPE
NO. A-11000.
NOTE:  5.  ONE NO. 8 SCOOP MAY BE USED. SEE RECIPE  NO. A04000.
Recipe Number: Q00701
SERVING SIZE: 1/2 CUP (3
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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