Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 7¼ quart | WATER |
| 3 pounds | BACON;SLICED FZ |
| 26½ pounds | PEAS BLACKEYE #10 |
| 3 tablespoons | GARLIC DEHY GRA |
| ⅓ cup | GARLIC DEHY GRA |
| 2 pounds | ONIONS DRY |
| 3½ pounds | RICE 10LB |
| 5 teaspoons | PEPPER BLACK 1 LB CN |
| 1 teaspoon | PEPPER RED GROUND |
1. SAUTE RAW, CHOPPED BACON, CHOPPED ONIONS UNTIL LIGHTLY BROWNED.
ADD RICE; STIR UNTIL WELL COATED. ADD CANNED, UNDRAINED BLACK-EYED PEAS, WATER, BLACK PEPPER, RED PEPPER, AND DEHYDRATED GARLIC, MIX WELL. BRING TO A BOIL, COVER TIGHTLY; LOWER HEAT; SIMMER 25 MINUTES OR UNTIL TENDER. EACH PORTION ⅔ CUP.
Recipe Number: E01001
SERVING SIZE: ⅔ CUP
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .