Name: Pork Chop Suey
Ingredients: 2 qt WATER; 1 1/4 ga WATER; 32 lb PORK BUTTS FZ; 8 lb CELERY FRESH; 4 lb CABBAGE WHITE FRESH; 12 lb ONIONS DRY; 12 3/4 lb BEANS SPROUTS #10; 1 1/16 lb STARCH EDIBLE CORN; 4 1/2 lb NOODLE CHOW MEIN #10; 1/2 c CAKE MIX YELLOW #10; 2 tb PEPPER BLACK 1 LB CN; 1 ts GINGER GROUND; 1 qt SOY SAUCE

Submission means that she sees herself as a part of her husband's team. She is not her husband's opponent fighting at cross purposes or trying to outdo him. She is not merely an individual going her separate way. She is her husband's teammate striving for the same goal. She has ideas, opinions, desires, requests, and insights, and she lovingly makes them known. But she knows that in any good team someone has to make the final decisions and plans. She knows that the team members must support the team leader, his plans and decisions, or no progress will be made, and confusion and frustration will result.

Wayne Mack

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains			100	Servings

INGREDIENTS

2	qt	WATER
1 1/4	ga	WATER
32	lb	PORK BUTTS FZ
8	lb	CELERY FRESH
4	lb	CABBAGE WHITE FRESH
12	lb	ONIONS DRY
12 3/4	lb	BEANS SPROUTS #10
1 1/16	lb	STARCH EDIBLE CORN
4 1/2	lb	NOODLE CHOW MEIN #10
1/2	c	CAKE MIX YELLOW #10
2	tb	PEPPER BLACK 1 LB CN
1	ts	GINGER GROUND
1	qt	SOY SAUCE

INSTRUCTIONS

PAN:  STEAM-JACKETED KETTLE OR STOCK POT
1.  SPRINKLE PORK WITH MIXTURE OF SALT, PEPPER, AND GINGER.
2.  BROWN PORK IN ITS OWN FAT IN STEAM-JACKED KETTLE OR STOCK POT.
3.  ADD WATER, SOY SAUCE AND MOLASSES; BRING TO A BOIL; COVER, SIMMER 1
HOUR,
OR UNTIL TENDER.
4.  ADD CELERY, ONIONS AND CABBAGE TO PORK MIXTURE; COVER; BRING TO A BOIL,
REDUCE HEAT; SIMMER 10 MINUTES.
5.  COMBINE WATER AND CORNSTARCH.  ADD SLOWLY TO HOT MIXTURE, STIRRING CON-
STANTLY.  COOK 3-5 MINUTES OR UNTIL THICKENED.
6.  ADD BEAN SPROUTS; MIX WELL; BRING TO A SIMMER.
7.  SERVE WITH TOPPING OF 1/3 CUP CHOW MEIN NOODLES.
NOTE:  1.  IN STEP 1, 35 LB PORK BUTT A.P. DICED IN 1 TO 1 1/2 INCH PIECES
MAY BE USED. TRIM TO REMOVE EXCESS FAT AND GRISTLE.
NOTE:  2.  IN STEP 5, 13 LB 5 OZ DRY ONIONS A.P. WILL YIELD 12 LB SLICED
ONIONS; 10 LB 15 OZ FRESH CELERY A.P. WILL YIELD 8 LB CELERY; 5 LB A.P.
FRESH
CELERY WILL YIELD 4 LB CABBAGE.
NOTE:  3.  IN STEP 5, 1 LB 8 OZ (2 QT) DEHYDRATED ONIONS MAY BE USED.
SEE RECIE NO. A-11.
Recipe Number: L08000
SERVING SIZE: 1 1/4 CUPS
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

A Message from our Provider:

“God makes it, we mess it”