| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
|
100 |
Servings |
INGREDIENTS
| 5 1/4 |
ga |
WATER; BOILING |
| 13 1/4 |
lb |
CORN WHOLE CN #10 |
| 14 |
oz |
PIMENTOS 7 OZ |
| 2 |
lb |
SOUP GRAVY BASE BEEF |
| 1 |
tb |
HOT SAUCE |
INSTRUCTIONS
1. STIR SOUP MIX INTO BOILING WATER.
2. DRAIN CORN, ADD TO SOUP MIXTURE.
3. ADD PIMENTOS AND HOT SAUCE. STIR TO MIX.
4. RETURN SOUP MIXTURE TO A BOIL. REDUCE HEAT. COVER; SIMMER 20 MINUTES.
Recipe Number: P01703
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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