INGREDIENTS

INSTRUCTIONS

PAN:  18 BY 24-INCH ROASTING PAN           TEMPERATURE:  400 F. OVEN
350 F. OVEN
1.  PLACE AN EQUAL QUANTITY OF MEAT IN EACH PAN.
2.  COMBINE SALT, PEPPER, GARLIC, CINNAMON, ALLSPICE, AND BROWN SUGAR;
SPRINKLE AN EQUAL QUANTITY OVER MEAT IN EACH PAN.
3.  COOK IN 400 F OVEN, ABOUT 1 HOUR.
4.  ADD 1 GAL WATER TO EACH PAN. COVER; SIMMER 1 1/2 HOURS IN 350 F OVEN.
5.  ADD AN EQUAL QUANTITY OF BEANS, ONIONS, AND TOMATOES TO  MEAT IN EACH
PAN
STIR TO COMBINE.  COVER; SIMMER 1 TO 1 1/2 HOURS OR UNTIL BEANS ARE TENDER.
6.  BLEND CORNSTARCH AND WATER TO MAKE A SMOOTH PASTE.  SLOWLY ADD HALF OF
CORNSTARCH MIXTURE TO  INGREDIENTS IN EACH PAN.  BLEND THOROLUGHLY.  COOK 5
OR UNTIL THICKENED.
7.  PREPARE 1 RECIPE FOR STEAMED RICE (RECIPE NO. E00500).
8.  SERVE STEW OVER 3/4 CUP RICE.
NOTE:  1.  IN STEP 2, 30 LB BEEF, POT ROAST DICED IN 1 TO 1 1/2 INCH PIECES
MAY BE USED. TRIM BEEF TO REMOVE EXCESS FAT AND GRISTLE.
NOTE:  2.  IN STEP 5, 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB ONIONS CUT
INTO WEDGES.
NOTE:  3.  IN STEP 5, 1 LB (1-NO. 10 CN) CANNED DEHYDRATED UNCOOKED GREEN
BEANS OR 1 LB 10 OZ (1-NO. 2 1/2 CN) CANNED DEHYDRATED COMPRESSED GREEN
BEANS OR 12 LB 10 OZ (2-NO. 10 CN) CANNED GREEN BEANS MAY BE USED. PREPARE
DEHYDRATED GREEN BEANS ACCORDING TO INSTRUCTIONS ON CONTAINER. DRAIN
REHYDRATED OR CANNED BEANS BEFORE ADDING TO MEAT MIXTURE; REDUCE COOKING
TIME TO 45 MINUTES.
NOTE:  4.  IN STEPS 3 THROUGH 7, A STEAM-JACKETED KETTLE, A TILTING FRY PAN
OR ROASTING PANS (18 BY 24 INCHES) ON TOP OF RANGE CAN BE USED TO BROWN AND
COOK MEAT AND VEGETABLE MIXTURE.
NOTE:  5.  OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
A02500.
Recipe Number: L02600
SERVING SIZE: 1 1/4 CUPS
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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