Recipe - Beef Pot Pie W Biscuit T

1 qt WATER
3 ga WATER; HOT
30 pound BEEF DICED FZ
6 pound CARROTS FRESH
12 1/3 pound JUICE TOMATO #3
9 pound POTATOES FRENCH FZ
3 pound ONIONS DRY
16 pound BISCUIT MIX #10
10 ounce FLOUR GEN PURPOSE 10LB
One half ounce PEPPER BLACK 1 LB CN
2 ounce SALT TABLE 5LB

PAN: 12 BY 20 BY 2 1/2INCH STEAM TABLE PAN TEMPERATURE: 425 F. OVEN

1. DREDGE BEEF IN MIXTURE OF FLOUR, SALT AND PEPPER SHAKE OFF EXCESS.

2. BROWN BEEF AND ONIONS IN HOT SHORTING OR SALAD OIL.

3. ADD TOMATO JUICE AND WATER TO MEAT. COVER; SIMMER 1 HOUR 15 MINUTES.

4. ADD CARROTS; COVER; SIMMER 10 MINUTES.

5. ADD POTATOES, COVER; SIMMER 20 MINUTES OR UNTIL VEGETABLE ARE TENDER.

6. COMBINE FLOUR AND WATER, ADD TO MEAT AND VEGETABLE MIXTURE WHILE
STIRRING
SIMMER 5 MINUTES OR UNTIL THICKENED, STIRRING CONSTANTLY.

7. PLACE ABOUT 15 LB 7 OZ (7 One fourth QT) MIXTURE IN EACH PAN. KEEP HOT.

8. PREPARE One half RECIPE FOR BAKING POWDER BISCUITS (RECIPE NO. D00101) PLACE
25 BISCUITS ON TOP; BAKE 15 MINUTES OR UNTIL BISCUITS ARE LIGHTLY BROWNED.

NOTE: 1. IN STEP 1, 30 LB BEEF, POT ROAST, DICED IN 1 TO 1 1/2INCH
PIECES
MAY BE USED. TRIM TO REMOVE EXCESS FAT AND GRISTLE.

NOTE: 2. IN STEP 1, 6 OZ (2 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE
RECIPE
CARD A01100.

NOTE: 3. IN STEP 1, 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB FINELY
CHOPPE
ONIONS.

NOTE: 4. IN STEP 2, 1 1/236 OZ CN CANNED TOMATO JUICE CONCENTRATE AND 4
1/
QT WATER MAY BE USED. SEE RECIPE CARD A01300.

NOTE: 5. IN STEP 3, 7 LB 5 OZ FRESH CARROTS A.P. WILL YIELD 6 LB CARROT
RINGS.

NOTE: 6. IN STEP 4, 11 LBS FRESH WHITE POTATOES A.P. WILL YIELD 9 LB
POTATOES.

NOTE: 7. IN STEP 7, One half RECIPE BAKING POWDER BISCUITS (RECIPE NO. D1)
MAY
BE USED.

NOTE: 8. IN STEP 7, MEAT MIXTURE MUST BE AT LEAST 180F. OR BOTTOM OF
BISCUITS WILL BE UNDER BAKED.

NOTE: 9. IN STEP 8, IF CONVECTION OVEN IS USED, BAKE AT 400F. 1015
MINUTES
OR UNTIL LIGHTLY BROWNED ON LOW FAN, OPEN VENT.

NOTE: 10. OTHER SIZES & TYPES OF PANS MAY BE USED. SEE RECIPE NO. A25.

Recipe Number: L02100

SERVING SIZE: 1 CUP (8 1

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.