| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
100 |
Servings |
INGREDIENTS
| 7 1/4 |
qt |
WATER |
| 3 |
lb |
BACON, SLICED FZ |
| 26 1/2 |
lb |
PEAS BLACKEYE #10 |
| 3 |
T |
GARLIC DEHY GRA |
| 1/3 |
c |
GARLIC DEHY GRA |
| 2 |
lb |
ONIONS DRY |
| 3 1/2 |
lb |
RICE 10LB |
| 5 |
t |
PEPPER BLACK 1 LB CN |
| 1 |
t |
PEPPER RED GROUND |
INSTRUCTIONS
SAUTE RAW, CHOPPED BACON, CHOPPED ONIONS UNTIL LIGHTLY BROWNED. ADD
RICE; STIR UNTIL WELL COATED. ADD CANNED, UNDRAINED BLACK-EYED PEAS,
WATER, BLACK PEPPER, RED PEPPER, AND DEHYDRATED GARLIC, MIX WELL.
BRING TO A BOIL, COVER TIGHTLY; LOWER HEAT; SIMMER 25 MINUTES OR UNTIL
TENDER. EACH PORTION 2/3 CUP. Recipe Number: E01001 SERVING SIZE: 2/3
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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