Green beans creole
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | WATER |
| 1 | quart | WATER TO COVER |
| 16 | pounds | BEANS GREEN FZ |
| 1½ | pounds | CELERY FRESH |
| 14⅓ | pounds | TOMATOES # 10 CAN |
| 1½ | pounds | ONIONS DRY |
| 1½ | pounds | PEPPER SWT GRN FRESH |
| 1 | cup | FLOUR GEN PURPOSE 10LB |
| ¼ | cup | SUGAR; GRANULATED 10 LB |
| ½ | cup | SHORTENING; 3LB |
| 1 | tablespoon | PEPPER BLACK 1 LB CN |
| 2 | tablespoons | WORCESTERSHIRE SAUCE |
| 1⅔ | tablespoon | SALT TABLE 5LB |
| ¼ | cup | SALT TABLE 5LB |
Directions
1. ADD BEANS TO SALTED WATER.
2. BRING TO A BOIL; COVER; SIMMER 10 MINUTES OR UNTIL BEANS ARE TENDER.
DRAIN; RESERVE 1 QT LIQUID.
3. ADD CREOLE SAUCE (RECIPE NO. O-5) TO DRAINED BEANS. SERVE HOT.
NOTE: 1. OMIT STEPS 1 AND 2. USE 25 LB 4 OZ (4-NO. 10 CN) CANNED GREEN OR WAX BEANS FOR FROZEN BEANS. DRAIN; FOLLOW STEP 4.
NOTE: 2. OMIT STEPS 1 AND 2. USE 2 LB (2-NO. 10 CN) CANNED DEHYDRATED GREEN
BEANS OR 1 LB 15 OZ (2-NO. 2½ CN) CANNED DEHYDRATED COMPRESSED GREEN BEANS
FOR FROZEN BEANS. SEE RECIPE NO. Q-G05000. DRAIN BEANS; RESERVE 1 QT LIQUID.
IN STEP 4, OMIT PEPPER; COMBINE RESERVED LIQUID WITH INGREDIENTS.
NOTE: 3. IN STEP 1, 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB SLICED ONIONS.
NOTE: 4. IN STEP 1, 6 OZ (2 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE REICPE
NO. A-11000.
NOTE: 5. ONE NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A04000.
Recipe Number: Q00701
SERVING SIZE: ½ CUP (3
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .