Recipe - Hopping John (Black-Eye P

7 One fourth qt WATER
3 pound BACON;SLICED FZ
26 One half pound PEAS BLACKEYE #10
3 tablespoon GARLIC DEHY GRA
1/3 cup GARLIC DEHY GRA
2 pound ONIONS DRY
3 One half pound RICE 10LB
5 teaspoon 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 BLACKEYED 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 2/3 CUP.

Recipe Number: E01001

SERVING SIZE: 2/3 CUP

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