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Italian-style Baked Beans

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CATEGORY CUISINE TAG YIELD
Dairy, Grains Italian 100 Servings

INGREDIENTS

1 gl WATER
3 3/4 gl WATER, COLD
2 c WATER, HOT
6 oz CHEESE GRATED 1LB
5 5/8 lb TOMATO PASTE #2 1/2
1 1/4 t GARLIC DEHY GRA
1 1/2 lb CELERY FRESH
6 lb BEANS KIDNEY #10
1 1/4 lb ONIONS DRY
1 T SUGAR, GRANULATED 10 LB
4 oz SALAD OIL, 1 GAL
1 1/4 t PEPPER BLACK 1 LB CN
2 t BASIL SWEET GROUND
1 T OREGANO GROUND
1 t THYME GROUND
2 1/3 T SALT TABLE 5LB

INSTRUCTIONS

PAN:  12 BY 20 BY 4-INCH STEAM TABLE PAN            TEMPERATURE:  350
F. OVEN  :  PICK OVER BEANS, REMOVING DISCOLORED BEANS AND FOREIGN
MATTER.  WASH  BEANS THOROUGHLY. COVER WITH WATER; BRING TO A BOIL;
BOIL 2 MINUTES;  TURN OFF HEAT. COVER; LET SOAK 1 HOUR. BRING BEANS TO
A BOIL; ADD  MORE WATER TO COVER BEANS IF NECESSARY. * SECOND LISTING
"WATER,  HOT". SIMMER 1 1/2 HOURS OR UNTIL BEANS ARE JUST TENDER. DRAIN
BEANS;  RESERVE LIQUID FOR USE IN STEP 7, AND BEANS FOR USE IN STEP 8.
SAUTE'  ONIONS AND CELERY IN SALAD OIL OR SHORTENING 10 MINUTES OR
UNTIL  TENDER. ADD PARSLEY, THYME, OREGANO, SALT, PEPPER, SUGAR,
GARLIC,  BASIL, TOMATO PASTE, AND LIQUIDS TO ONION MIXTURE; BRING TO A
BOIL;  REDUCE HEAT; SIMMER 10 MINUTES. PLACE EQUAL AMOUNT COOKED BEANS
IN  EACH PAN; ADD EQUAL AMOUNT SAUCE; MIX CAREFULLY. COVER; BAKE 1
HOUR.  SPRINKLE CHEESSE OVER BEANS. : **ALL NOTES ARE PER 100 PORTIONS.
NOTE:  1.  ALTERNATE METHOD:  FOLLOW STEP 1. OMIT STEPS 2 AND 3. COVER
BEANS WITH COOL WATER; SOAK OVERNIGHT. FOLLOW STEPS 4 AND 5.  NOTE:  2.
IN STEP 6, 2 3/4 OZ (2/3 CUP PLUS 3 TBSP) DEHYDRATED  ONIONS MAY BE
USED.  SEE RECIPE NO. A01100.  NOTE:  3.  IN STEP 6, 1 LB 6 OZ DRY
ONIONS A.P. WILL YIELD 1 LB 4 OZ  CHOPPED ONIONS AND 2 LB 1 OZ FRESH
CELERY A.P. WILL YIELD 1 LB 8 OZ  FINELY DICED CELERY.  NOTE:  4.  IN
STEP 7, 1/2 OZ (1/23 TBSP-5 CLOVES) MINCED DRY GARLIC  MAY BE USED.
SAUTE' WITH ONIONS.  NOTE:  5.  IN STEP 7, 1/4 CUP DEHYDRATED PARSLY
MAY BE USED.  NOTE:  6.  IN STEP 7, 3-36 OZ CN CANNED TOMATO JUICE
CONCENTRATE MAY  BE USED.  Recipe Number: Q00400  SERVING SIZE: 1/2 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 13
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 1.5mg
Sodium: 195.8mg
Potassium: 32.5mg
Carbohydrates: 1.3g
Fiber: <1g
Sugar: <1g
Protein: <1g


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