Recipe - Beef Pot Pie With Pie Cru

1 qt WATER
3 Three fourths cup WATER; COLD
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
6 pound FLOUR GEN PURPOSE 10LB
10 ounce FLOUR GEN PURPOSE 10LB
3 9/16 pound SHORTENING; 3LB
One half ounce PEPPER BLACK 1 LB CN
2 ounce SALT TABLE 5LB
3 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 SHORTENING 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 VEGETABLES ARE TENDER.

6. COMBINE FLOUR AND WAER, 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 fourth RECIPE FOR PIE CRUST, RECIPE NO. I00100 ROLL DOUGH INTO
RECTANGULAR SHEET ABOUT 1/8 INCH THICK. CUT INTO 4 PIECES. TOP FILLING IN
EACH PAN WITH 1 PIECE DOUGH. PEFORATE DOUGH IN One fourth EQUAL SERVING SIZE
PORTIO
BAKE FOR 3540 MINUTES.

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
CHOPPED ONIONS.

NOTE: 4. IN STEP 2, 1 1/236 OZ CN CANNED TOMATO JUICE CONCENTRATE AND
4 One half 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 LB FRESH WHITE POTATOES A.P. WILL YIELD 9 LB
POTATOES.

NOTE: 7. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD
A02500.

Recipe Number: L02101

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.