Yield: 100 Servings
Measure | Ingredient |
---|---|
1½ gallon | WATER TO COVER |
12 ounces | BUTTER PRINT SURE |
16 pounds | BEANS GREEN FZ |
½ teaspoon | GARLIC DEHY GRA |
6⅓ pounds | TOMATOES # 10 CAN |
3 pounds | ONIONS DRY |
¾ teaspoon | PEPPER BLACK 1 LB CN |
2 ounces | SALT TABLE 5LB |
1. SAUTE' ONIONS AND GARLIC IN BUTTER OR MARGARINE UNTIL TENDER.
USE IN STEP 4.
2. ADD BEANS TO A SALTED WATER.
3. BRING TO A BOIL; COVER; SIMMER 10 MINUTES OR UNTIL BEANS ARE TENDER.
DRAIN
RESERVE 1 QT LIQUID.
4. DRAIN TOMATOES; CRUSH TOMATOES. COMBINE WITH ONIONS, BEANS, BEAN LIQUID,
SALT, AND PEPPER. MIX LIGHTLY; SERVE HOT.
NOTE: 1. FOLLOW STEP 1. OMIT STEPS 2 AND 3. USE 25 LB 4 OZ (4-NO. 10 CN) CANNED GREEN OR WAX BEANS FOR FROZEN BEANS. DRAIN; RESERVE 1 QT LIQUID FOR USE IN STEP 4.
NOTE: 2. IN STEP 1, OMIT BUTTER. OMIT STEPS 2 AND 3. 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-G-5000. 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 RECIPE
NO. A-11000.
NOTE: 5. ONE NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A04000.
Recipe Number: Q00703
SERVING SIZE: ½ CUP (3
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .