Yield: 100 Servings
Measure | Ingredient |
---|---|
2¾ gallon | WATER; COLD |
1½ quart | WATER; COLD |
2 gallons | WATER; HOT |
30 pounds | BEEF DICED FZ |
8 pounds | BEANS GREEN FZ |
1 teaspoon | GARLIC DEHY GRA |
12¾ pounds | TOMATOES # 10 CAN |
3 pounds | ONIONS DRY |
15 ounces | STARCH EDIBLE CORN |
9 pounds | RICE 10LB |
3 ounces | SUGAR; BROWN, 2 LB |
3 tablespoons | SALAD OIL; 1 GAL |
2 tablespoons | PEPPER BLACK 1 LB CN |
2 ounces | SALT TABLE 5LB |
6 ounces | SALT TABLE 5LB |
PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 400 F. OVEN 350 F. OVEN
1. PLACE AN EQUAL QUANTITY OF MEAT IN EACH PAN.
2. COMBINE SALT, PEPPER, GARLIC, CINNAMON, ALLSPICE, AND BROWN SUGAR; SPRINKLE AN EQUAL QUANTITY OVER MEAT IN EACH PAN.
3. COOK IN 400 F OVEN, ABOUT 1 HOUR.
4. ADD 1 GAL WATER TO EACH PAN. COVER; SIMMER 1½ HOURS IN 350 F OVEN.
5. ADD AN EQUAL QUANTITY OF BEANS, ONIONS, AND TOMATOES TO MEAT IN EACH PAN
STIR TO COMBINE. COVER; SIMMER 1 TO 1 ½ HOURS OR UNTIL BEANS ARE TENDER.
6. BLEND CORNSTARCH AND WATER TO MAKE A SMOOTH PASTE. SLOWLY ADD HALF OF CORNSTARCH MIXTURE TO INGREDIENTS IN EACH PAN. BLEND THOROLUGHLY. COOK 5 OR UNTIL THICKENED.
7. PREPARE 1 RECIPE FOR STEAMED RICE (RECIPE NO. E00500).
8. SERVE STEW OVER ¾ CUP RICE.
NOTE: 1. IN STEP 2, 30 LB BEEF, POT ROAST DICED IN 1 TO 1 ½ INCH PIECES MAY BE USED. TRIM BEEF TO REMOVE EXCESS FAT AND GRISTLE.
NOTE: 2. IN STEP 5, 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB ONIONS CUT INTO WEDGES.
NOTE: 3. IN STEP 5, 1 LB (1-NO. 10 CN) CANNED DEHYDRATED UNCOOKED GREEN BEANS OR 1 LB 10 OZ (1-NO. 2 ½ CN) CANNED DEHYDRATED COMPRESSED GREEN BEANS OR 12 LB 10 OZ (2-NO. 10 CN) CANNED GREEN BEANS MAY BE USED. PREPARE DEHYDRATED GREEN BEANS ACCORDING TO INSTRUCTIONS ON CONTAINER. DRAIN REHYDRATED OR CANNED BEANS BEFORE ADDING TO MEAT MIXTURE; REDUCE COOKING TIME TO 45 MINUTES.
NOTE: 4. IN STEPS 3 THROUGH 7, A STEAM-JACKETED KETTLE, A TILTING FRY PAN OR ROASTING PANS (18 BY 24 INCHES) ON TOP OF RANGE CAN BE USED TO BROWN AND COOK MEAT AND VEGETABLE MIXTURE.
NOTE: 5. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
A02500.
Recipe Number: L02600
SERVING SIZE: 1 ¼ CUPS
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .