Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 4 ounces | RESERVED LIQUID |
| 1½ gallon | WATER TO COVER |
| 1 pounds | BACON;SLICED FZ |
| 16 pounds | BEANS GREEN FZ |
| ¾ teaspoon | PEPPER BLACK 1 LB CN |
1. COOK BACON UNTIL CRISP; CRUMBLE; ADD WITH BACON FAT TO DRAINED BEANS.
2. ADD BEANS TO WATER.
3. BRING TO A BOIL; COVER; SIMMER 10 MINUTES OR UNTIL BEANS ARE TENDER.
DRAIN; RESERVE 1 QT LIQUID. ADD RESERVED BEAN LIQUID, CRUMBLED BACON AND ¾
TSP BLACK PEPPER. MIX LIGHTLY AND SERVE.
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 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. ONE NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A04000.
Recipe Number: Q00704
SERVING SIZE: ½ CUP (3
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .