| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
|
100 |
Servings |
INGREDIENTS
| 5 |
ga |
WATER |
| 1 |
qt |
WATER; COLD |
| 2 |
ga |
WATER; COLD |
| 1 |
lb |
CARROTS FRESH |
| 2 |
lb |
ONIONS DRY |
| 3 1/2 |
qt |
BEANS WHITE DRY 2 LB |
| 12 |
oz |
FLOUR GEN PURPOSE 10LB |
| 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. ADD CARROTS, ONIONS AND PEPPERS TO BEAN MIXTURE. SIMMER 30 MINUTES.
5. BLEND FLOUR AND WATER TO FORM A SMOOTH PASTE. STIR INTO SOUP; COOK 10
MINUTES.
:
**ALL NOTES ARE PER 100 PORTIONS.
NOTE: 1. IN STEP 4, 1 LB 4 OZ FRESH CARROTS A.P. WILL YIELD 1 LB SHREDDED
CARROTS AND 2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB CHOPPED ONIONS.
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: P00800
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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