Recipe - Mexican Onion Corn Soup

5 One fourth ga WATER; BOILING
13 One fourth pound CORN WHOLE CN #10
14 ounce PIMENTOS 7 OZ
2 pound SOUP GRAVY BASE BEEF
1 tablespoon HOT SAUCE

1. STIR SOUP MIX INTO BOILING WATER.

2. DRAIN CORN, ADD TO SOUP MIXTURE.

3. ADD PIMENTOS AND HOT SAUCE. STIR TO MIX.

4. RETURN SOUP MIXTURE TO A BOIL. REDUCE HEAT. COVER; SIMMER 20 MINUTES.

Recipe Number: P01703

SERVING SIZE: 1 CUP

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