| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
100 |
Servings |
INGREDIENTS
| 6 |
ga |
WATER; HOT |
| 2 |
lb |
BACON;SLICED FZ |
| 2 |
ts |
GARLIC DEHY GRA |
| 4 |
oz |
SOUP GRAVY BASE BEEF |
| 10 |
lb |
KIMCHI POKI |
| 2 |
tb |
PEPPER BLACK 1 LB CN |
INSTRUCTIONS
1. CHOP BACON IN SMALL PIECES AND LIGHTLY BROWN IN ROASTING
PAN. DO NOT DRAIN GREASE.
2. CUT KIMCHI IN 1/2 INCH WIDE.
3. MAKE STOCK WITH BEEF BASE
4. ADD BACON AND KIMCHI TO STOCK; SIMMER 30 MINUTES.
Recipe Number: S00065
SERVING SIZE: 1 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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