Seasoned Green Beans (cnd

INGREDIENTS

INSTRUCTIONS

POUR OFF HALF THE LIQUID EXCEPT FOR BEANS IN TOMATO SAUCE, CREAM STYLE
CORN, BLACKEYED PEAS, SAUERKRAUT, RED CABBAGE, AND TOMATOES. PLACE IN
STEAM-JACKETED KETTLE OR STOCK POT. HEAT TO SIMMER. SIMMER ABOUT 10
MINUTES, STIRRING GENTLY.  DO NOT BOIL. PLACE IN SERVING PANS.  GARNISH
AS DESIRED.  :    NOTE  PREPARE VEGETABLES IN SMALL BATCHES TO PREVENT
MUSHY, BROKEN, OR  DISCOLORED VEGETABLES BECAUSE OF OVERCOOKING. IN
STEP 2, VEGETABLES  (GREEN BEANS, LIMA BEANS, AND BLACKEYED PEAS) MAY
BE SEASONED WITH 1  LB (3 CUPS) DICED RAW BACON.  COOK UNTIL CRISP;
DRAIN. ADD TO  VEGETABLES. SIMMER BLACKEYED PEAS 45 MINUTES. IN STEP 2,
VEGETABLES  MAY BE SEASONED WITH 1 TO 2 TSP BLACK PEPPER. IN STEP 4, 1
LB (2  CUPS) MELTED BUTTER OR MARGARINE MAY BE ADDED TO ASPARAGUS,
GREEN OR  LIMA BEANS, CARROTS, WHOLE KERNEL CORN, OKRA, ONIONS, SWEET
OR WHITE  POTATOES, OR SPINACH. VEGETABLES MAY BE STEAMED. SEE
GUIDELINES FOR  STEAM COOKING VEGETABLES (RECIPE NO. QG6000) FOR
DIRECTIONS. FOR  OTHER CAN SIZES, SEE RECIPE NO. A00500. TO HEAT VACUUM
PACKED WHOLE  KERNEL CORN, ADD 2 CUPS WATER. ONE NO. 8 SCOOP MAY BE
USED. SEE  RECIPE NO. A00400.  Recipe Number: QG1001  SERVING SIZE: 1/2
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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