| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Italian |
|
100 |
Servings |
INGREDIENTS
| 4 |
ga |
WATER; BOILING |
| 3 |
ga |
WATER; COLD |
| 2 1/2 |
lb |
PORK HOCKS HAM FZ |
| 1 1/4 |
lb |
CARROTS FRESH |
| 2 |
lb |
ONIONS DRY |
| 9 |
lb |
BEANS WHITE DRY 2 LB |
| 1/4 |
c |
SUGAR; GRANULATED 10 LB |
| 1 |
lb |
SOUP GRAVY BASE BEEF |
| 1 |
ts |
PEPPER BLACK 1 LB CN |
| 4 |
|
BAY LEAVES |
INSTRUCTIONS
1. PICK OVER PEAS, REMOVING ANY FOREIGN MATTER. WASH THOROUGHLY IN COLD
WATE
2. COVER PEAS WITH WATER. BRING TO A BOIL. PLACE 2 LB 8 OZ THAWED.
SMOKED,
CURED PORK HOCKS IN ENOUGH WATER TO COVER. SIMMER FOR 1 HOUR; REMOVE FROM
HEA
COOL. REMOVE LEAN MEAT; CHOP INTO SMALL PIECES.
3. ADD SOUP AND GRAVY BASE, BOILING WATER, ONIONS, CARROTS, CELERY SALT,
BAY
LEAVES, SUGAR, AND PEPPER TO PEAS.
4. BRING SOUP MIXTURE TO A BOIL; REDUCE HEAT; SIMMER GENTLY ABOUT 2 1/2
HOURS OR UNTIL PEAS ARE MUSHY.
5. WHIP UNTIL MIXTURE IS SMOOTH. ADD BOILING WATER IF NEEDED FOR A
THINNER
CONSISTENCY.
NOTE: 1. IN STEP 1, PEAS MAY BE COOKED 2 MINUTES, REMOVED FROM HEAT,
COVERED
AND ALLOWED TO STAND 1 HOUR. IN STEP 4, COOK 1 1/2 HOURS.
NOTE: 2. IN STEP 3, 1 LB 13 OZ (1-29 OZ CN) CANNED HAM CHUNKS, DRAINED OR
2 LB HOT ITALIAN SAUSAGE, THAWED (BROWNED AND CHOPPED) MAY BE USED FOR HAM.
NOTE: 3. IN STEP 3, 2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB GROUND OR
FINELY CHOPPED ONIONS AND 1 LB 6 OZ FRESH CARROTS A.P. WILL YIELD 1 LB 2 OZ
GRATED CARROTS.
NOTE: 4. ONE D LADLE MAY BE USED. SEE RECIPE NO. A00400.
Recipe Number: P02302
SERVING SIZE: 1 CUP (8 O
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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