Recipe - Pepper Pork Baked Potatoes

1 One half qt WATER; WARM
5 ga WATER; BOILING
12 ounce MILK; DRY NONFAT L HEAT
1 One half pound CELERY FRESH
7 ounce PIMENTOS 7 OZ
6 pound POTATOES FRENCH FZ
8 ounce ONIONS DRY
1 One half pound PEPPER SWT GRN FRESH
8 ounce FLOUR GEN PURPOSE 10LB
1 One fourth pound SOUP GRAVY BASE CHICKEN
1 pound SALAD OIL; 1 GAL
2 teaspoon PEPPER BLACK 1 LB CN

1. SAUTE' VEGETABLES IN SALAD OIL OR SHORTENING 10 MINUTES. DO NOT BROWN.
REMOVE VEGETABLES FROM FAT; SET FAT ASIDE FOR USE IN STEP 3 AND VEGETABLES
ASIDE FOR USE IN STEP 4.

2. STIR SOUP AND GRAVY BASE IN BOILING WATER TO MAKE STOCK.

3. BLEND FAT AND FLOUR TOGETHER; STIR UNTIL SMOOTH. ADD COLD ROUX TO
STOCK,
STIRRING CONSTANTLY. COOK UNTIL BLENDED.

4. ADD SAUTE'ED VEGETABLES, POTATOES AND PEPPER. COOK ABOUT 20 MINUTES OR
UNTIL VEGETABLES ARE TENDER.

5. RECONSTITUTE MILK.

6. JUST BEFOR SERVING, REMOVE SOUP FROM HEAT; SLOWLY ADD MILK, STIRRING
CONSTANTLY.

7. ADD PIMIENTOS.

NOTE: 1. IN STEP 1, 9 OZ DRY ONIONS A.P. WILL YIELD 8 OZ CHOPPED ONIONS.
1 LB 13 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB 8 OZ CHOPPED PEPPERS.
2 LB 1 OZ FRESH CELERY A.P. WILL YIELD 1 LB 8 OZ SLICED CELERY.

NOTE: 2. IN STEP 1, 1 OZ (1/3 CUP) DEHYDRATED ONIONS AND 3 OZ (5 CUPS)
DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A01100) OR 1 LB 2 OZ FROZEN,
DICED,
GREEN PEPPERS MAY BE USED.

NOTE: 3. IN STEP 2, 5 GAL BEEF STOCK MAY BE USED. SEE BEEF STOCK RECIPE
NO. P00100. IN STEP 4, ADD 4 OZ (6 TBSP) SALT.

NOTE: 4. IN STEP 4, 7 LB 3 OZ FRESH POTATOES A.P. WILL YIELD 6 LB
CHOPPED POTATOES.

NOTE: 5. IN STEP 4, 6 LB FROZEN DICED POTATOES MAY BE USED.

NOTE: 6. IN STEP 7, 17 OZ CN CANNED, DRAINED PIMIENTOS MAY BE USED.

NOTE: 7. ONED LADLE MAY BE USED. SEE RECIPE NO. A00400.

Recipe Number: P01900

SERVING SIZE: 1 CUP (8 O

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