INGREDIENTS

INSTRUCTIONS

24 lb -
PAN:  18 BY 24" ROASTING PAN                         TEMPERATURE:  350F.
OVEN
1.  DRAIN BEEF CHUNKS.  PLACE AN EQUAL QUANTITY OF BEEF CUBES IN EACH PAN.
2.  SAUTE' ONIONS, PEPPERS AND GARLIC IN SHORTENING OF SALAD OIL UNTIL
TENDER
STIR FREQUENTLY.  DRAIN OR SKIM OFF EXCESS FAT.
3.  ADD AN EQUAL QUANTITY VEGETABLE MIXTURE TO BEEF CUBES IN EACH PAN.
4.  CAREFULLY MIX AN EQUAL QUANTITY POTATOES, SALT AND PEPPER INTO EACH PAN
OF BEEF MIXTURE.
5.  RECONSTITUTE SOUP & GRAVY BASE WITH BOILING WATER.  STIR TO MIX WELL.
6.  ADD CATSUP TO HOT STOCK.  BLEND WELL.
7.  POUR 2 1/2 QT HOT SOUP & GRAVY BASE MIXTURE OVER BEEF IN EACH PAN.
8.  COVER PAN.  BAKE 45 MINUTES.  REMOVE COVER; CONTINUE BAKING 15 MINUTES
OR
UNTIL LIGHTLY BROWNED.
  :
NOTE:  1.  IN STEP 1, 40 LB BEEF, POT ROAST A.P. WILL YIELD 24 LB COOKED
BEEF
COOK ACCORDING TO INSTRUCTIONS ON RECIPE NO. L-10.
2.  IN STEP 2, 12 OZ (1 QT) DEHYDRATED ONIONS AND 1 LB (3 QT)
DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A-11) OR 6 LB (4 1/2 QT) FROZEN
DICE
PEPPERS MAY BE USED.
3.  IN STEP 2, 6 LB 10 OZ DRY ONIONS A.P. WILL YIELD 6 LB CHOPPED
ONIONS AND 7 LB 5 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 6 LB CHOPPED
PEPPERS
4.  IN STEP 2, 1 OZ (3 TBSP-9 CLOVES) DRY GARLIC MAY BE USED.  MINCE
AND FRY WITH ONIONS AND PEPPERS.
5.  IN STEP 4, 29 LB 8 OZ FRESH WHITE POTATOES A.P. WILL YEILD 24 LB
PEELED COOKED POTATOES.
6.  IN STEP 4, 5 LB DEHYDRATED SLICED POTATOES, COOKED, DRAINED, AND
CHOPPED OR 5 LB DEHYDRATED DICE POTATOES, COOKED AND DRAINED MAY BE USED.
7.  IN STEP 5, 1 GAL HOT BEEF STOCK MAY BE USED FOR 4 OZ SOUP & GRAVY
BASE, BEEF AND 1 GAL HOT WATER.  SEE RECIPE NO. A-12.
8.  OTHER SIZES AND TYPES OF PANS MAY BE USED.  SEE RECIPE NO. A-25
Recipe Number: L03302
SERVING SIZE: 1 1/4 CUP
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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