| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 100 | Servings | ||
INGREDIENTS
| 7 | qt | WATER, COLD |
| 3 | lb | BACON, SLICED FZ |
| 3 | T | GARLIC DEHY GRA |
| 27 1/2 | lb | BEANS KIDNEY #10 |
| 2 | lb | ONIONS DRY |
| 6 | lb | RICE 10LB |
| 2 | T | SALAD OIL, 1 GAL |
| 1 | T | PEPPER BLACK 1 LB CN |
| 1 | t | PEPPER RED GROUND |
| 2 | T | SALT TABLE 5LB |
INSTRUCTIONS
COMBINE RICE, WATER, SALT AND SALAD OIL; BRING TO A BOIL, STIRRING OCCASIONALLY. COVER TIGHTLY; SIMMER 20 TO 25 MINUTES. DO NOT STIR. COOK BACON UNTIL CRISP; DRAIN. SET ASIDE 2 OZ (1/4 CUP) BACON FAT FOR USE IN STEP 4; BACON FOR USE IN STEP 5. SAUTE' ONIONS IN BACON FAT ABOUT 1-2 MINUTES OR UNTIL LIGHTLY BROWNED. COMBINE SAUTEED BACON AND ONIONS WITH UNDRAINED KIDNEY BEANS, PEPPERS, AND GARLIC. SIMMER 20 MINUTES. SERVE OVER HOT RICE. NOTE: 1. RICE MAY BE COOKED IN 350 F. OVEN. SUBSTITUTE BOILING WATER FOR COLD WATER; PLACE EQUAL AMOUNTS OF INGREDIENTS IN 2 ROASTING PANS (18 BY 24 INCHES); STIR, COVER, AND BAKE 30 TO 40 MINUTES. NOTE: 2. RICE MAY BE COOKED IN SECTIONAL STEAMER. USE 6 1/2 QT BOILING WATER; PLACE INGREDIENTS IN STEAMER PAN; STIR; STEAM APPROXIMATELY 20 MINUTES USING 5 TO 10 LB PRESSURE. NOTE: 3. IN STEP 4, 4 OZ (1 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE CARD A-11. NOTE: 4. IN STEP 3, 2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB CHOPPED ONIONS. Recipe Number: E01000 SERVING SIZE: 1/2 CUP RI 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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Nutrition (calculated from recipe ingredients)
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Calories: 8
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 141.9mg
Potassium: 208.3mg
Carbohydrates: 12.4g
Fiber: <1g
Sugar: <1g
Protein: <1g