| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | French | 100 | Servings | |
INGREDIENTS
| 3 1/4 | gl | WATER |
| 2 | gl | WATER, COLD |
| 1 | lb | BACON, SLICED FZ |
| 1 | lb | CARROTS FRESH |
| 6 3/8 | lb | TOMATOES # 10 CAN |
| 5 | lb | POTATOES FRENCH FZ |
| 2 | lb | ONIONS DRY |
| 3 1/2 | qt | BEANS WHITE DRY 2 LB |
| 3 | c | SOUP GRAVY BASE BEEF |
| 2 | t | PEPPER BLACK 1 LB CN |
INSTRUCTIONS
PICK OVER BEANS, REMOVING DISCOLORED BEANS AND FOREIGN MATTER. WASH THOROUGHLY IN COLD WATER. COVER WITH COLD WATER; BRING TO A BOIL; BOIL 2 MINUTES. TURN OFF HEAT. COVER; LET STAND 1 HOUR. COMBINE SOUP AND GRAVY BASE WITH WATER. ADD TO BEANS; BRING TO A BOIL; COVER; SIMMER 2 HOURS OR UNTIL BEANS ARE TENDER. LIGHTLY BROWN BACON. ADD CARROTS, ONIONS, PEPPER AND POTATOES. COOK 10 MINUTES, STIRRING OCCASIONALLY; ADD TO BEAN MIXTURE. ADD TOMATOES; SIMMER 25 MINUTES OR UNTIL VEGETABLES ARE TENDER. : **ALL NOTES ARE PER 100 PORTIONS. NOTE: 1. IN STEP 4, 1 LB 4 OZ FRESH CARROTS A.P. WILL YIELD 1 LB SHREDDED 1 LB SHREDDED CARROTS, AND 2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB CHOPPED ONIONS. NOTE: 2. IN STEP 4, 4 OZ (1 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A-11. 3. ONE-D LADLE MAY BE USED. SEE RECIPE NO. A-4. Recipe Number: P00802 SERVING SIZE: 1 CUP (7 3 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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