| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
|
100 |
Servings |
INGREDIENTS
| 3 |
qt |
WATER |
| 2 1/2 |
qt |
RESERVED LIQUID |
| 3/4 |
lb |
BACON, SLICED FZ |
| 12 |
lb |
BEANS GREEN FZ |
| 9 15/16 |
lb |
CORN CREAM #10 |
| 1 |
lb |
ONIONS DRY |
| 3/4 |
t |
PEPPER RED GROUND |
| 1 |
T |
SALT TABLE 5LB |
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.
ADD BEANS TOO SALTED WATER; BRING TO A BOIL; COVER; SIMMER 10 MINUTES.
DRAIN; RESERVE EQUAL AMOUNT LIQUID AND BEANS. COMBINE BEANS, BACON,
ONIONS, RED PEPPER, RESERVED LIQUID AND CORN. COVER; CONTINUE COOKING
15 MINUTES. SERVE WITH COOKING LIQUID (POT LIQUID). : **ALL NOTES ARE
PER 100 PORTIONS. NOTES: 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: Q03900 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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