| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
100 |
Servings |
INGREDIENTS
| 4 |
oz |
RESERVED LIQUID |
| 1 1/2 |
ga |
WATER TO COVER |
| 1 |
lb |
BACON;SLICED FZ |
| 16 |
lb |
BEANS GREEN FZ |
| 3/4 |
ts |
PEPPER BLACK 1 LB CN |
INSTRUCTIONS
1. COOK BACON UNTIL CRISP; CRUMBLE; ADD WITH BACON FAT TO DRAINED BEANS.
2. ADD BEANS TO WATER.
3. BRING TO A BOIL; COVER; SIMMER 10 MINUTES OR UNTIL BEANS ARE TENDER.
DRAIN; RESERVE 1 QT LIQUID. ADD RESERVED BEAN LIQUID, CRUMBLED BACON AND
3/4
TSP BLACK PEPPER. MIX LIGHTLY AND SERVE.
NOTE: 1. FOLLOW STEP 1. OMIT STEPS 2 AND 3. USE 25 LB 4 OZ (4-NO. 10 CN)
CANNED GREEN OR WAX BEANS FOR FROZEN BEANS. DRAIN; RESERVE 1 QT LIQUID FOR
USE IN STEP 4.
NOTE: 2. IN STEP 1, OMIT STEPS 2 AND 3. 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-G-5000. DRAIN
BEANS; RESERVE 1 QT LIQUID. IN STEP 4, OMIT PEPPER; COMBINE RESERVED LIQUID
WITH INGREDIENTS.
NOTE: 3. ONE NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A04000.
Recipe Number: Q00704
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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