Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 7 gallons | WATER |
| 1 pounds | CARROTS FRESH |
| 1 pounds | CELERY FRESH |
| 1 pounds | ONIONS DRY |
| 2 pounds | RICE 10LB |
| 1½ pounds | SOUP GRAVY BASE BEEF |
| 2 teaspoons | PEPPER BLACK 1 LB CN |
| 3 \N | BAY LEAVES |
1. RECONSTITUTE SOUP AND GRAVY BASE.
2. ADD CARROTS, CELERY, ONIONS, BAY LEAVES, PEPPER, AND SALT. COVER; BRING T
A BOIL; REDUCE HEAT; SIMMER ABOUT 30 MINUTES.
3. ADD RICE. SIMMER, STIRRING FREQUENTLY, ABOUT 15 MINUTES OR UNTIL RICE IS
TENDER. REMOVE BAY LEAVES.
NOTE: 1. IN STEP 1, IF BEEF BONES ARE NOT AVAILABLE, 1 LB 8 OZ SOUP AND GRAVY BASE, BEEF, MAY BE USED. SEE RECIPE CARD A012000. OMIT SALT AND SEASON
TO TASTE.
NOTE: 2. IN STEP 2: 1 LB 4 OZ FRESH CARROTS A.P. WILL YIELD 1 LB CHOPPED CARROTS; 1 LB 6 OZ FRESH CELERY A.P. WILL YIELD 1 LB CHOPPED CELERY; 1 LB 2 OA DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED ONIONS.
NOTE: 3. IN STEP 3, 2 OZ (⅔ CUP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE CARD A01100.
Recipe Number: P00100
SERVING SIZE: 1 CUP
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .