Title: Chuck Wagon Stew (Beans W
Categories:
Yield: 100 Servings

15 lb BEEF GROUND FZ
55 lb BEANS WHITE PORK #10
6 lb ONIONS DRY
3 lb PEPPER SWT GRN FRESH
3 1/2 c CATSUP TOMATO#10

1. COOK BEEF IN ITS OWN FAT WITH ONIONS AND PEPPERS UNTIL IT LOSES ITS
PINK
COLOR, STIRRING TO BREAK APART IN STEAM-JACKETED KETTLE OR STOCK POT.
DRAIN
OR SKIM OFF EXCESS FAT.

2. ADD CATSUP AND BEANS TO BEEF, ONION AND PEPPER MIXTURE. STIR WELL.

3. SIMMER FOR 20 MINUTES.

NOTE: 1. 6 LB 11 OZ DRY ONIONS A.P. WILL YIELD 6LB CHOPPED ONIONS.

NOTE: 2. 12 OZ (4 CUPS) DEHYDRATED, CHOPPED ONIONS MAY BE USED. SEE RECIPE
NO. A-11000.

NOTE: 3. 3 LB 11 OZ PEPPERS, SWEET A.P. WILL YIELD 3 LB CHOPPED SWEET
PEPPERS.

NOTE: 4. 8 OZ (6 CUPS) PEPPERS, GREEN, DEHYDRATED MAY BE USED. SEE RECIPE
NO. A-11000.

Recipe Number: L17100

SERVING SIZE: 1 1/4 CUP

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