| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
French |
|
100 |
Servings |
INGREDIENTS
| 3 1/4 |
ga |
WATER |
| 2 |
ga |
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 |
ts |
PEPPER BLACK 1 LB CN |
INSTRUCTIONS
1. PICK OVER BEANS, REMOVING DISCOLORED BEANS AND FOREIGN MATTER. WASH
THOROUGHLY IN COLD WATER.
2. COVER WITH COLD WATER; BRING TO A BOIL; BOIL 2 MINUTES. TURN OFF HEAT.
COVER; LET STAND 1 HOUR.
3. COMBINE SOUP AND GRAVY BASE WITH WATER. ADD TO BEANS; BRING TO A BOIL;
COVER; SIMMER 2 HOURS OR UNTIL BEANS ARE TENDER.
4. 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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