| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
100 |
Servings |
INGREDIENTS
| 5 |
ga |
WATER; COLD |
| 1 |
qt |
WATER; HOT |
| 2 |
ts |
GARLIC DEHY GRA |
| 2 1/16 |
lb |
CELERY FRESH |
| 1 3/8 |
lb |
ONIONS DRY |
| 8 |
lb |
BEANS WHITE DRY 2 LB |
| 2 |
ts |
PEPPER BLACK 1 LB CN |
INSTRUCTIONS
2 ts -
1. PICK OVER BEANS, REMOVING DISCOLORED BEANS AND FOREIGN MATTER. WASH
BEANS
THOROUGHLY.
2. COVER WITH WATER; BRING TO A BOIL IN STEAM-JACKETED KETTLE; BOIL 2
MINUTES; TURN OFF HEAT.
3. COVER; LET SOAK 1 HOUR.
4. ADD CHOPPED ONIONS, CHOPPED CELERY, GARLIC, CUMIN AND PEPPER TO BEANS.
5. BRING TO A BOIL; ADD MORE WATER IF NECESSARY TO COVER BEANS; COVER.
SIMMER 1 1/2 HOURS OR UNTIL BEANS ARE JUST TENDER. (EXTRA HOT WATER MAY
BE ADDED IF NECESSARY, TO KEEP BEANS COVERED).
NOTE: 1. ALTERNATE METHOD: FOLLOW STEP 1. OMIT STEPS 2 AND 3. COVER
BEANS
WITH COOL WATER; SOAK OVERNIGHT. FOLLOW STEPS 4 AND 5.
NOTE: 2. ONE-NO. 6 SCOOP MAY BE USED. SEE RECIPE NO. A-4.
NOTE: 3. 1 LB 6 OZ A.P. OF CHOPPED ONIONS EQUILS 1 LB 4 OZ A.P.
NOTE: 4. 2 LB 1 OZ A.P. OF CHOPPED CELERY EQUALS 1 LB 8 OZ A.P.
Recipe Number: Q00501
SERVING SIZE: 2/3 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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