Servings
100 s
Ingredients
- 5 gallons Water
- 1 quart WATER; COLD
- 2 gallons WATER; COLD
- 1 quart
- 2 1/2 pounds PORK HOCKS HAM FZ
- 1 pound CARROTS FRESH
- 2 pounds ONIONS DRY
- 3 1/2 quarts BEANS WHITE DRY 2 LB
- 12 ounce FLOUR GEN PURPOSE 10LB
- 3 cups SOUP GRAVY BASE BEEF
- 2 teaspoons PEPPER BLACK 1 LB CN
Directions
- 1. PICK OVER BEANS, REMOVING DISCOLORED BEANS AND FOREIGN MATTER.
- WASH THOROUGHLY IN COLD WATER.
- 2. COVER WITH COLD WATER; BRING TO A BOIL; BOIL 2 MINUTES.
- TURN OFF HEAT.
- COVER; LET STAND 1 HOUR.
- 3. COMBINE SOUP AND GRAVY BASE WITH WATER.
- ADD TO BEANS; BRING TO A BOIL; COVER; SIMMER 2 HOURS OR UNTIL BEANS ARE TENDER.
- PLACE HOCKS IN WATER TO COVER.
- SIMMIER 1 HOUR; REMOVE FROM HEAT; COOL.
- REMOVE LEAN MEAT; CHOP INTO SMALL PIECES.
- 4. ADD CARROTS, ONIONS, PEPPER AND CHOPPED HAM HOCKS TO BEAN MIXTURE.
- SIMMER 30 MINUTES.
- 5. BLEND FLOUR AND WATER TO FORM A SMOOTH PASTE.
- STIR INTO SOUP; COOK 10 MINUTES.
- : **ALL NOTES ARE PER 100 PORTIONS.
- NOTE: 1. IN STEP 4, 1 LB 4 OZ FRESH CARROTS A.
- P.
- WILL YIELD 1 LB SHREDDED CARROTS AND 2 LB 4 OZ DRY ONIONS A.
- P.
- WILL YIELD 2 LB CHOPPED ONIONS.
- 2. IN STEP 4, 4 OZ (1 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED.
- SEE RECIPE NO.
- A-11.
- 3. ONE-D LADLE MAY BE USED.
- SEE RECIPE NO.
- A-4.
- Recipe Number: P00801 SERVING SIZE: 1 CUP (7 3 From the
(actually used today!). - Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.