| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
|
100 |
Servings |
INGREDIENTS
| 2 1/2 |
qt |
RESERVED LIQUID |
| 3/4 |
lb |
BACON;SLICED FZ |
| 1 1/2 |
cn |
CORN CREAM #10 |
| 1/2 |
cn |
BEANS WAX #10 |
| 1/16 |
ct |
BEANS KIDNEY #10 |
| 1 1/8 |
lb |
ONIONS DRY |
INSTRUCTIONS
1. COOK BACON UNTIL PARTIALLY DONE. DRAIN FAT; SET ASIDE EQUAL AMOUNT
BACON FAT FOR USE IN STEP 2. SET ASIDE BACON FOR USE IN STEP 4.
2. SAUTE' ONIONS IN BACON FAT UNTIL TENDER. SET ASIDE FOR USE IN STEP 4.
3. PREPARE BEANS ACCORDING TO INSTRUCTIONS ON CONTAINER. DRAIN BEANS.
RESERVE EQUAL AMOUNT LIQUID.
4. COMBINE BEANS, BACON, ONIONS, RED PEPPER; RESERVED LIQUID AND CORN.
COVER; CONTINUE COOKING 15 MINUTES. ADD RESERVED LIQUID.
Recipe Number: Q03902
SERVING SIZE: 100
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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