Recipe - Italian-Style Baked Beans

1 ga WATER
3 Three fourths ga WATER; COLD
2 cup WATER; HOT
6 ounce CHEESE GRATED 1LB
5 5/8 pound TOMATO PASTE #2 1/2
1 One fourth teaspoon GARLIC DEHY GRA
1 One half pound CELERY FRESH
6 pound BEANS KIDNEY #10
1 One fourth pound ONIONS DRY
1 tablespoon SUGAR; GRANULATED 10 LB
4 ounce SALAD OIL; 1 GAL
1 One fourth teaspoon PEPPER BLACK 1 LB CN
2 teaspoon BASIL SWEET GROUND
1 tablespoon OREGANO GROUND
1 teaspoon THYME GROUND
2 1/3 tablespoon SALT TABLE 5LB

PAN: 12 BY 20 BY 4INCH STEAM TABLE PAN TEMPERATURE: 350 F.
OVEN
:

1. PICK OVER BEANS, REMOVING DISCOLORED BEANS AND FOREIGN MATTER. WASH
BEANS THOROUGHLY.

2. COVER WITH WATER; BRING TO A BOIL; BOIL 2 MINUTES; TURN OFF HEAT.

3. COVER; LET SOAK 1 HOUR.

4. BRING BEANS TO A BOIL; ADD MORE WATER TO COVER BEANS IF NECESSARY.
* SECOND LISTING "WATER, HOT". SIMMER 1 One half HOURS OR UNTIL BEANS ARE
JUST TENDER.

5. DRAIN BEANS; RESERVE LIQUID FOR USE IN STEP 7, AND BEANS FOR USE IN
STEP 8.

6. SAUTE' ONIONS AND CELERY IN SALAD OIL OR SHORTENING 10 MINUTES OR UNTIL
TENDER.

7. ADD PARSLEY, THYME, OREGANO, SALT, PEPPER, SUGAR, GARLIC, BASIL, TOMATO
PASTE, AND LIQUIDS TO ONION MIXTURE; BRING TO A BOIL; REDUCE HEAT; SIMMER
10
MINUTES.

8. PLACE EQUAL AMOUNT COOKED BEANS IN EACH PAN; ADD EQUAL AMOUNT SAUCE;
MIX
CAREFULLY.

9. COVER; BAKE 1 HOUR.

10. SPRINKLE CHEESSE OVER BEANS.
:
**ALL NOTES ARE PER 100 PORTIONS.

NOTE: 1. ALTERNATE METHOD: FOLLOW STEP 1. OMIT STEPS 2 AND 3. COVER
BEANS
WITH COOL WATER; SOAK OVERNIGHT. FOLLOW STEPS 4 AND 5.

NOTE: 2. IN STEP 6, 2 Three fourths OZ (2/3 CUP PLUS 3 TBSP) DEHYDRATED ONIONS MAY
BE
USED. SEE RECIPE NO. A01100.

NOTE: 3. IN STEP 6, 1 LB 6 OZ DRY ONIONS A.P. WILL YIELD 1 LB 4 OZ
CHOPPED
ONIONS AND 2 LB 1 OZ FRESH CELERY A.P. WILL YIELD 1 LB 8 OZ FINELY DICED
CELERY.

NOTE: 4. IN STEP 7, One half OZ (1/23 TBSP5 CLOVES) MINCED DRY GARLIC MAY
BE USED. SAUTE' WITH ONIONS.

NOTE: 5. IN STEP 7, One fourth CUP DEHYDRATED PARSLY MAY BE USED.

NOTE: 6. IN STEP 7, 336 OZ CN CANNED TOMATO JUICE CONCENTRATE MAY BE
USED.

Recipe Number: Q00400

SERVING SIZE: One half CUP

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