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, .