| 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 |
ts |
PEPPER RED GROUND |
| 1 |
tb |
SALT TABLE 5LB |
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. ADD BEANS TOO SALTED WATER; BRING TO A BOIL; COVER; SIMMER 10 MINUTES.
DRAIN; RESERVE EQUAL AMOUNT LIQUID AND BEANS.
4. COMBINE BEANS, BACON, ONIONS, RED PEPPER, RESERVED LIQUID AND CORN.
COVER; CONTINUE COOKING 15 MINUTES.
5. SERVE WITH COOKING LIQUID (POT LIQUID).
:
**ALL NOTES ARE PER 100 PORTIONS.
NOTES:
1. IN STEP 2, 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB SLICED
ONIONS.
2. IN STEP 2, 2 OZ (2/3 CUP) DEHYDRATED ONIONS MAY BE USED. SEE
RECIPE NO. A-11.
3. 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.
A Message from our Provider:
“Been falsely accused of the most awful things? Then you know how God feels”