Update my dinner status, I'm making this tonight.
Servings: 100 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 qt WATER; COLD
- 2 ga WATER; COLD
- 1 lb CARROTS FRESH
- 3 1/2 qt BEANS WHITE DRY 2 LB
- 3 c SOUP GRAVY BASE BEEF
- 2 ts PEPPER BLACK 1 LB CN
- 5 ga WATER
- 12 oz FLOUR GEN PURPOSE 10LB
- 2 lb ONIONS DRY
Preparation
1. PICK OVER BEANS, REMOVING DISCOLORED BEANS AND FOREIGN MATTER. WASH THOROUGHLY IN COLD WATER. 2. COVER WITH COLD WATER; BRING TO A BOIL; BOIL 2 MINUTES. TURN OFF HEAT. COVER; LET STAND 1 HOUR. 3. COMBINE SOUP AND GRAVY BASE WITH WATER. ADD TO BEANS; BRING TO A BOIL; COVER; SIMMER 2 HOURS OR UNTIL BEANS ARE TENDER. 4. ADD CARROTS, ONIONS AND PEPPERS TO BEAN MIXTURE. SIMMER 30 MINUTES. 5. BLEND FLOUR AND WATER TO FORM A SMOOTH PASTE. STIR INTO SOUP; COOK 10 MINUTES. : **ALL NOTES ARE PER 100 PORTIONS. NOTE: 1. IN STEP 4, 1 LB 4 OZ FRESH CARROTS A.P. WILL YIELD 1 LB SHREDDED CARROTS AND 2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB CHOPPED ONIONS. 2. IN STEP 4, 4 OZ (1 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A-11. 3. ONE-D LADLE MAY BE USED. SEE RECIPE NO. A-4. Recipe Number: P00800 SERVING SIZE: 1 CUP (7 3 From the (actually used today!). Downloaded from G Internet, G Internet.
