| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
100 |
Servings |
INGREDIENTS
| 7 |
qt |
WATER; COLD |
| 3 |
lb |
BACON;SLICED FZ |
| 3 |
tb |
GARLIC DEHY GRA |
| 27 1/2 |
lb |
BEANS KIDNEY #10 |
| 2 |
lb |
ONIONS DRY |
| 6 |
lb |
RICE 10LB |
| 2 |
tb |
SALAD OIL; 1 GAL |
| 1 |
tb |
PEPPER BLACK 1 LB CN |
| 1 |
ts |
PEPPER RED GROUND |
| 2 |
tb |
SALT TABLE 5LB |
INSTRUCTIONS
1. COMBINE RICE, WATER, SALT AND SALAD OIL; BRING TO A BOIL, STIRRING
OCCASIONALLY.
2. COVER TIGHTLY; SIMMER 20 TO 25 MINUTES. DO NOT STIR.
3. 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.
4. SAUTE' ONIONS IN BACON FAT ABOUT 1-2 MINUTES OR UNTIL LIGHTLY BROWNED.
5. COMBINE SAUTEED BACON AND ONIONS WITH UNDRAINED KIDNEY BEANS, PEPPERS,
AND GARLIC.
6. SIMMER 20 MINUTES.
7. 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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