Hopping john (black-eye p

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, .

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