Name: Pepper Pot Soup
Ingredients: 1 1/2 qt WATER; WARM; 5 ga WATER; BOILING; 12 oz MILK; DRY NON-FAT L HEAT; 1 1/2 lb CELERY FRESH; 7 oz PIMENTOS 7 OZ; 6 lb POTATOES FRENCH FZ; 8 oz ONIONS DRY; 1 1/2 lb PEPPER SWT GRN FRESH; 8 oz FLOUR GEN PURPOSE 10LB; 1 1/4 lb SOUP GRAVY BASE CHICKEN; 1 lb SALAD OIL; 1 GAL; 2 ts PEPPER BLACK 1 LB CN

What is success in evangelism? Is it when the person you witness to comes to Christ? Certainly that’s what we want to happen. But if this is success, are we failures whenever we share the gospel and people refuse to believe? Was Jesus an “evangelistic failure” when people like the rich young ruler turned away from Him and His message? Obviously not. Then neither are we when we present Christ and His message and they turn away in unbelief. We need to learn that sharing the gospel is successful evangelism. We ought to have an obsession for souls, and tearfully plead with God to see more people converted, but conversions are fruit that God alone can give. In this regard we are like the postal service. Success is measured by the careful and accurate delivery of the message, not by the response of the recipient. Whenever we share the gospel (which includes the summons to repent and believe), we have succeeded. In the truest sense, all biblical evangelism is successful evangelism, regardless of the results.

Donald S. Whitney

CATEGORY	CUISINE	TAG	YIELD
Dairy, Meats	French		100	Servings

INGREDIENTS

1 1/2	qt	WATER; WARM
5	ga	WATER; BOILING
12	oz	MILK; DRY NON-FAT L HEAT
1 1/2	lb	CELERY FRESH
7	oz	PIMENTOS 7 OZ
6	lb	POTATOES FRENCH FZ
8	oz	ONIONS DRY
1 1/2	lb	PEPPER SWT GRN FRESH
8	oz	FLOUR GEN PURPOSE 10LB
1 1/4	lb	SOUP GRAVY BASE CHICKEN
1	lb	SALAD OIL; 1 GAL
2	ts	PEPPER BLACK 1 LB CN

INSTRUCTIONS

1.  SAUTE' VEGETABLES IN SALAD OIL OR SHORTENING 10 MINUTES. DO NOT BROWN.
REMOVE VEGETABLES FROM FAT; SET FAT ASIDE FOR USE IN STEP 3 AND VEGETABLES
ASIDE FOR USE IN STEP 4.
2.  STIR SOUP AND GRAVY BASE IN BOILING WATER TO MAKE STOCK.
3.  BLEND FAT AND FLOUR TOGETHER; STIR UNTIL SMOOTH. ADD COLD ROUX TO
STOCK,
STIRRING CONSTANTLY. COOK UNTIL BLENDED.
4.  ADD SAUTE'ED VEGETABLES, POTATOES AND PEPPER. COOK ABOUT 20 MINUTES OR
UNTIL VEGETABLES ARE TENDER.
5.  RECONSTITUTE MILK.
6.  JUST BEFOR SERVING, REMOVE SOUP FROM HEAT; SLOWLY ADD MILK, STIRRING
CONSTANTLY.
7.  ADD PIMIENTOS.
NOTE:  1.  IN STEP 1, 9 OZ DRY ONIONS A.P. WILL YIELD 8 OZ CHOPPED ONIONS.
1 LB 13 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB 8 OZ CHOPPED PEPPERS.
2 LB 1 OZ FRESH CELERY A.P. WILL YIELD 1 LB 8 OZ SLICED CELERY.
NOTE:  2.  IN STEP 1, 1 OZ (1/3 CUP) DEHYDRATED ONIONS AND 3 OZ (5 CUPS)
DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A01100) OR 1 LB 2 OZ FROZEN,
DICED,
GREEN PEPPERS MAY BE USED.
NOTE:  3.  IN STEP 2, 5 GAL BEEF STOCK MAY BE USED. SEE BEEF STOCK RECIPE
NO. P00100. IN STEP 4, ADD 4 OZ (6 TBSP) SALT.
NOTE:  4.  IN STEP 4, 7 LB 3 OZ FRESH POTATOES A.P. WILL YIELD 6 LB
CHOPPED POTATOES.
NOTE:  5.  IN STEP 4, 6 LB FROZEN DICED POTATOES MAY BE USED.
NOTE:  6.  IN STEP 7, 1-7 OZ CN CANNED, DRAINED PIMIENTOS MAY BE USED.
NOTE:  7.  ONE-D LADLE MAY BE USED. SEE RECIPE NO. A00400.
Recipe Number: P01900
SERVING SIZE: 1 CUP (8 O
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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