Green beans creole

Yield: 100 Servings

Measure 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

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, .

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