| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | 100 | Servings | ||
INGREDIENTS
| 2 1/2 | qt | RESERVED LIQUID |
| 3/4 | lb | BACON, SLICED FZ |
| 9 15/16 | lb | CORN CREAM #10 |
| 19 | lb | BEANS GREEN #10 |
| 1 | lb | ONIONS DRY |
| 3/4 | t | PEPPER RED GROUND |
INSTRUCTIONS
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. SAUTE' ONIONS IN BACON FAT UNTIL TENDER. SET ASIDE FOR USE IN STEP 4. DRAIN BEANS. RESERVE EQUAL AMOUNT LIQUID. COMBINE BEANS, BACON, ONIONS, RED PEPPER, RESERVED LIQUID AND CORN. COVER; CONTINUE COOKING 15 MINUTES. ADD RESERVED LIQUID. SERVE WITH COOKING LIQUID (POT LIQUID). NOTE IN STEP 2, 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB SLICED ONIONS. IN STEP 2, 2 OZ (2/3 CUP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A-11. IN STEP 5, 1-NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A-4. Recipe Number: Q03901 SERVING SIZE: 1/2 CUP (4 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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