| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Spanish |
|
100 |
Servings |
INGREDIENTS
| 5 |
ga |
WATER; COLD |
| 3 |
qt |
WATER; HOT |
| 1 |
lb |
BACON;SLICED FZ |
| 6 3/8 |
lb |
TOMATOES # 10 CAN |
| 8 |
lb |
BEANS KIDNEY #10 |
| 1 |
lb |
ONIONS DRY |
| 1 |
lb |
SUGAR; GRANULATED 10 LB |
| 1 |
ts |
PEPPER BLACK 1 LB CN |
| 1/2 |
ts |
CLOVES GROUND |
| 3 |
tb |
SALT TABLE 5LB |
| 6 |
tb |
SALT TABLE 5LB |
INSTRUCTIONS
1. PICK OVER BEANS, REMOVING DISCOLORED BEANS AND FOREIGN MATTER.
WASH BEANS THOROUGHLY.
2. COVER BEANS WITH COOL WATER; SOAK OVERNIGHT.
3. BRING BEANS TO A BOIL, IF NECESSARY, ADD MORE WATER TO COVER
BEANS. SIMMER 30 MINUTES.
4. ADD ONIONS, TOMATOES, SUGAR, MUSTARD FLOUR, CLOVES, AND PEPPER;
Recipe Number: Q00601
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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