| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Italian | 100 | Servings | |
INGREDIENTS
| 4 | ga | WATER; BOILING |
| 1 1/2 | ga | WATER |
| 3 | ga | WATER; COLD |
| 1 1/8 | lb | CARROTS FRESH |
| 2 | lb | ONIONS DRY |
| 9 | lb | BEANS WHITE DRY 2 LB |
| 2 | oz | SUGAR; GRANULATED 10 LB |
| 1 | lb | SOUP GRAVY BASE BEEF |
| 12 1/2 | lb | SOUP TOMATO VEG #2 1/2 |
| 1 | ts | PEPPER BLACK 1 LB CN |
| 4 | BAY LEAVES |
INSTRUCTIONS
1. PICK OVER PEAS, REMOVING ANY FOREIGN MATTER. WASH THOROUGHLY IN COLD WATER. 2. COVER PEAS WITH WATER. BRING TO A BOIL. 3. ADD SOUP AND GRAVY BASE, BOILING WATER, HAM TRIMMINGS, ONIONS, CARROTS, BAY LEAVES, SUGAR AND PEPPER TO PEAS. 4. BRING SOUP MIXTURE TO A BOIL, REDUCE HEAT; SIMMER GENTLY ABOUT 2 1/2 HOURS OR UNTIL MUSHY. REMOVE BAY LEAVES. 5. WHIP UNTIL MIXTURE IS SMOOTH. ADD BOILING WATER, IF NEEDED, FOR A THINNER CONSISTENCY. NOTE: 1. IN STEP 1, PEAS MAY BE COOKED 2 MINUTES, REMOVED FROM HEAT, COVERED AND ALLOWED TO STAND 1 HOUR. IN STEP 4, COOK 1 1/2 HOURS. 2. IN STEP 3, 1 LB 13 OZ (1-29 OZ CN) CANNED HAM CHUNKS, DRAINED OR 2 LB HOT ITALIAN SAUSAGE, THAWED (BROWNED AND CHOPPED) MAY BE USED FOR HAM. 3. IN STEP 3, 2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB GROUND OR FINELY CHOPPED ONIONS AND 1 LB 6 OZ FRESH CARROTS A.P. WILL YIELD 1 LB 2 OZ GRATED CARROTS. 4. ONE D LADLE MAY BE USED. SEE RECIPE NO. A-4. Recipe Number: P02301 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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