| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
|
100 |
Servings |
INGREDIENTS
| 2 1/4 |
ga |
WATER; BOILING |
| 4 |
lb |
PORK BUTTS FZ |
| 20 |
|
EGGS SHELL |
| 1 1/2 |
lb |
CELERY FRESH |
| 2 |
c |
PIMENTOS 7 OZ |
| 2 1/2 |
lb |
ONIONS DRY |
| 1 1/2 |
lb |
PEPPER SWT GRN FRESH |
| 7 3/4 |
lb |
RICE 10LB |
| 2 |
tb |
SALAD OIL; 1 GAL |
| 5 |
oz |
SHORTENING; 3LB |
| 1 1/2 |
c |
SOY SAUCE |
| 8 |
ts |
SALT TABLE 5LB |
INSTRUCTIONS
PAN: 12 BY 20 BY 4" STEAM TABLE PAN TEMPERATURE: 350F. OVEN
350F. GRIDDLE
1. PLACE EQUAL AMOUNTS OF RICE, WATER, SALT, AND SALAD OIL IN WELL
GREASED PANS. STIR TO COMBINE.
2. COVER TIGHTLY; COOK IN OVEN 30-40 MINUTES. REMOVE FROM OVEN. UNCOVER.
SET ASIDE FOR USE IN STEP 4.
3. COMBINE ONIONS, PEPPERS, AND CELERY; SAUTE' IN SHORTENING OR SALAD
OIL UNTIL TENDER.
4. ADD AN EQUAL QUANTITY OF SAUTEED VEGETABLES TO COOKED RICE IN
EACH PAN. MIX LIGHTLY BUT THOROUGHLY.
5. POUR BEATEN EGGS ON 350 F. LIGHTLY GREASED GRIDDLE. COOK UNTIL
WELL DONE; DO NOT TURN. CUT INTO STRIPS; ADD AN EQUAL AMOUNT TO RICE
MIXTURE IN EACH PAN.
6. ADD EQUAL AMOUNTS OF PORK AND PIMENTOS TO RICE IN EACH PAN. MIX LIGHTLY
BUT THOROUGHLY.
7. BAKE 45 MINUTES.
8. REMOVE FROM OVEN; BLEND IN 1/2 CUP SOY SAUCE PER PAN.
NOTE: 1. IN STEP 1, 11 LB 10 OZ MEDIUM GRAIN RICE MAY BE USED. PREPARE
ACCORDING TO INSTRUCTIONS ON CONTAINER.
2. IN STEP 2, IF CONVECTIN OVEN IS USED, BAKE AT 325F. 30 MINUTES ON
HIGH FAN, CLOSED VENT; IN STEP 7, 30 MINUTES ON HIGH FAN, CLOSED VENT.
3. IN STEP 3, 2 LB 12 OZ DRY ONIONS A.P. WILL YIELD 2 LB 8 OZ FINELY
CHOPPED ONIONS. 1 LB 13 OZ SWEET FRESH PEPPERS A.P. WILL YIELD 1 LB 8 OZ
FINELY CHOPPED PEPPERS. 2 LB 1 OZ FRESH CELERY A.P. WILL YIELD 1 LB 8 OZ
FINELY CHOPPED CELERY.
4. IN STEP 3, 5 OZ (1 2/3 CUP) DEHYDRATED ONIONS AND 4 OZ (3 CUP)
DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A-11) OR 1 LB 8 OZ (4 1/2 CUP)
FROZEN DICED GREEN PEPPERS MAY BE USED. THAW PEPPERS.
5. IN STEP 6, 10 OZ (2 1/2 CUP) CANNED DEHYDRATED EGG MIX COMBINED
WITH 3 CUPS WARM WATER MAY BE USED FOR WHOLE EGGS. SEE RECIPE NO. A-8.
6. IN STEP 6, 3-7 OZ CN PIMENTOS MAY BE USED.
7. IN STEP 6, 7 LB PORK BUTT, THAWED, MAY BE USED. COOK COVERED IN
STEAM JACKETED KETTLE OR STOCK POT, 3 HOURS OR UNTIL 170F. REMOVE; COOL;
DICE IN 1/2 BY1/2" PIECES.
8. IN STEP 6, 4 LB CANNED HAM, DICED IN 1/2 BY 1/2" PIECES MAY BE
USED.
9. TWO NO. 10 SCOOPS MAY BE USED. SEE RECIPE NO. A-4.
Recipe Number: E00700
SERVING SIZE: 3/4 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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