| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Spanish | 100 | Servings | |
INGREDIENTS
| 4 1/2 | gl | 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
STIR SOUP MIX INTO BOILING WATER. COOK SAUSAGE UNTIL LIGHTLY BROWNED. MIX PEPPERS, TOMATOES, AND BAY LEAVES WITH BROWNED SAUSAGE. ADD TO SOUP MIXTURE. 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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Nutrition (calculated from recipe ingredients)
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Calories: <1
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 5.1mg
Potassium: 1.7mg
Carbohydrates: <1g
Fiber: <1g
Sugar: 0g
Protein: <1g