| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Spanish |
|
100 |
Servings |
INGREDIENTS
| 4 1/2 |
ga |
WATER; BOILING |
| 4 |
lb |
POLISH SAUSAGE FZ |
| 12 3/4 |
lb |
TOMATOES # 10 CAN |
| 1/2 |
lb |
PEPPER SWT GRN FRESH |
| 2 |
lb |
SOUP GRAVY BASE BEEF |
| 2 |
|
BAY LEAVES |
INSTRUCTIONS
1. STIR SOUP MIX INTO BOILING WATER.
2. COOK SAUSAGE UNTIL LIGHTLY BROWNED.
3. MIX PEPPERS, TOMATOES, AND BAY LEAVES WITH BROWNED SAUSAGE. ADD TO
SOUP
MIXTURE.
4. RETURN SOUP MIXTURE TO A BOIL. REDUCE HEAT. COVER; SIMMER 20 MINUTES.
REMOVE BAY LEAVES.
NOTE: 1. IN STEP 2, 4 LB PORK SAUSAGE, CRUMBLED, MAY BE USED.
NOTE: 2. IN STEP 2, 10 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 8 OZ
CHOPPED
PEPPERS.
NOTE: 3. IN STEP 3, 1 1/4 OZ (1 CUP) DEHYDRATED GREEN PEPPERS (SEE RECIPE
NO. A01100) OR 8 OZ FROZEN, DICED GREEN PEPPERS MAY BE USED.
Recipe Number: P01700
SERVING SIZE: 1 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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