INGREDIENTS

INSTRUCTIONS

1.  SAUTE' GARLIC AND ONIONS IN SALAD OIL OR SHORTENING UNTIL TENDER. SET
ASIDE FOR USE IN STEP 4.
2.  STIR SOUP AND GRAVY BASE IN BOILING WATER TO MAKE STOCK.
3.               ADD CARROTS AND CELERY.  BRING TO A BOIL.  COVER; REDU
SIMMER 15 MINUTES .
4.  ADD SAUTE'ED GARLIC AND ONIONS, PEPPERS, POTATOES, CABBAGE, TOMATOES,
GREEN BEANS, KIDNEY BEANS, MACARONI, AD PEPPER; BRING TO A BOIL; REDUCE
HEAT;
SIMMER 30 MINUTES OR UNTIL VEGETABLES ARE TENDER.
NOTE:  1.  IN STEP 1, 1 OZ (4 TSP-4 CLOVES) DRY GARLIC MAY BE USED. MINCE
AND FRY WITH ONIONS.
NOTE:  2.  IN STEP 1, 2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB CHOPPED
ONIONS.
NOTE:  3.  IN STEP 1, 4 OZ (1 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE
RECIPE NO. A-11.
NOTE:  4.  IN STEP 2, 4 1/2 GAL BEEF STOCK (RECIPE NO. P-1) RO TURKEY STOCK
(RECIPE NO. P-2) MAY BE USED.
NOTE:  5.  IN STEP 3, 2 LB 7 OZ FRESH CARROTS A.P. WILL YIELD 2 LB CHOPPED
CARROTS AND 2 LB 12 OZ FRESH CELERY A.P. WILL YIELD 2 LB CHOPPED CELERY.
NOTE:  6.  IN STEP 4, 10 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 8 OZ
CHOPPED PEPPERS; 3 LB 11 OZ FRESH WHITE POTATOES A.P. WILL YIELD 3 LB
DICED POTATOES; 2 LB 8 OZ FRESH CABBAGE A.P. WILL YIELD 2 LB CHOPPED
CABBAGE.
NOTE:  7.  ONE-D LADLE MAY BE USED. SEE RECIPE NO. A-4.
Recipe Number: P00701
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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