| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 1 1/2 | gl | WATER, BOILING |
| 1 | lb | BACON, SLICED FZ |
| 20 | lb | GREEN TURNIPS FZ |
| 1 1/2 | t | PEPPER BLACK 1 LB CN |
| 14 | t | SALT TABLE 5LB |
INSTRUCTIONS
PEEL AND SLICE TURNIPS INTO 1/4 SLICES. ADD BACON TO WATER; SIMMER 30 MINUTES. ADD SALT, PEPPER, AND TURNIPS TO BACON AND WATER. COVER; SIMMER 15 TO 30 MINUTES OR UNTIL JUST TENDER. : **ALL NOTES ARE PER 100 PORTIONS. NOTE: 1. IN STEP 2, 24 LB 10 OZ TURNIPS A.P. WILL YIELD 20 LB PEELED SLICED TURNIPS. NOTE: 2. ONE-NO 8 SCOOP MAY BE USED. SEE RECIPE NO. A-4. Recipe Number: Q07400 SERVING SIZE: 1/2 CUP (4 From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“You’ve never cried alone. Jesus is always there”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 0
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 327.3mg
Potassium: <1mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g