Green beans with corn (f

Yield: 100 Servings

Measure Ingredient
3 quarts WATER
2½ quart RESERVED LIQUID
¾ pounds BACON;SLICED FZ
12 pounds BEANS GREEN FZ
9 15/16 pounds CORN CREAM #10
1 pounds ONIONS DRY
¾ teaspoon PEPPER RED GROUND
1 tablespoon SALT TABLE 5LB

1. COOK BACON UNTIL PARTIALLY DONE. DRAIN FAT; SET ASIDE EQUAL AMOUNT BACON FAT FOR USE IN STEP 2. SET ASIDE BACON FOR USE IN STEP 4.

2. SAUTE' ONIONS IN BACON FAT UNTIL TENDER. SET ASIDE FOR USE IN STEP 4.

3. ADD BEANS TOO SALTED WATER; BRING TO A BOIL; COVER; SIMMER 10 MINUTES.

DRAIN; RESERVE EQUAL AMOUNT LIQUID AND BEANS.

4. COMBINE BEANS, BACON, ONIONS, RED PEPPER, RESERVED LIQUID AND CORN.

COVER; CONTINUE COOKING 15 MINUTES.

5. SERVE WITH COOKING LIQUID (POT LIQUID).

:

**ALL NOTES ARE PER 100 PORTIONS.

NOTES:

1. IN STEP 2, 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB SLICED ONIONS.

2. IN STEP 2, 2 OZ (⅔ CUP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A-11.

3. IN STEP 5, 1-NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A-4.

Recipe Number: Q03900

SERVING SIZE: ½ CUP (4

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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