Chuck wagon stew (beans w

Yield: 100 Servings

Measure Ingredient
15 pounds BEEF GROUND FZ
55 pounds BEANS WHITE PORK #10
6 pounds ONIONS DRY
3 pounds PEPPER SWT GRN FRESH
3½ cup CATSUP TOMATO#10

1. COOK BEEF IN ITS OWN FAT WITH ONIONS AND PEPPERS UNTIL IT LOSES ITS PINK

COLOR, STIRRING TO BREAK APART IN STEAM-JACKETED KETTLE OR STOCK POT.

DRAIN

OR SKIM OFF EXCESS FAT.

2. ADD CATSUP AND BEANS TO BEEF, ONION AND PEPPER MIXTURE. STIR WELL.

3. SIMMER FOR 20 MINUTES.

NOTE: 1. 6 LB 11 OZ DRY ONIONS A.P. WILL YIELD 6LB CHOPPED ONIONS.

NOTE: 2. 12 OZ (4 CUPS) DEHYDRATED, CHOPPED ONIONS MAY BE USED. SEE RECIPE NO. A-11000.

NOTE: 3. 3 LB 11 OZ PEPPERS, SWEET A.P. WILL YIELD 3 LB CHOPPED SWEET PEPPERS.

NOTE: 4. 8 OZ (6 CUPS) PEPPERS, GREEN, DEHYDRATED MAY BE USED. SEE RECIPE NO. A-11000.

Recipe Number: L17100

SERVING SIZE: 1¼ CUP

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

Similar recipes