| JOBS | DRUGS | ANATOMY | DIAMONDS | HEALTH TOPICS | DISEASES | ENERGY | GEOLOGY | AIRPORTS | SEAPORTS | COUNTRIES | FLAGS | MAPS |
Turnips and Bacon
Source: U.S. Department of Defence

    Custom Search
    Feedback form






img
VEGETABLES No.Q 040 00
TURNIPS AND BACON
Yield 100
Portion 1/2 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
30 cal
5g
1g
1g
1 mg
217 mg
26 mg
Ingredient
Weight
Measure
Issue
BACON,RAW
1 lbs
WATER,BOILING
12-1/2 lbs
1 gal 2 qts
SALT
1-1/4 oz
2 tbsp
1/8 oz
1/4 tsp
PEPPER,BLACK,GROUND
TURNIPS,WHITE,FRESH,CUBES
18-1/3 lbs
4 gal
22-2/3 lbs
Method
1 Add bacon to water; simmer 30 minutes.
2 Add salt, pepper, and turnips to bacon and water.
3 Cover; bring to a boil. Remove cover; simmer 15 to 20 minutes or until just tender. CCP: Internal temperature must reach 145 F.
or higher for 15 seconds. Hold at 140 F. or higher for service.



Please bookmark this page (add it to your favorites).
If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/vegetables/turnips_and_bacon.html
Copyright © 1995-2019 ITA all rights reserved.
Open menu Close menu Open Search Close search Open sharebox Close sharebox

Turnips and Bacon

Yield: 100 Portion: 1/2 Cup
Calories: 30 cal
Carbohydrates: 5g
Protein: 1g
Fat: 1g
Cholesterol: 1 mg
Sodium: 217 mg
Calcium: 26 mg

Ingredient Weight Measure Issue
BACON,RAW 1 lbs
WATER,BOILING 12-1/2 lbs 1 gal 2 qts
SALT 1-1/4 oz 2 tbsp
PEPPER,BLACK,GROUND 1/8 oz 1/4 tsp
TURNIPS,WHITE,FRESH,CUBES 18-1/3 lbs 4 gal 22-2/3 lbs

Method:
1 Add bacon to water; simmer 30 minutes.
2 Add salt, pepper, and turnips to bacon and water.
3 Cover; bring to a boil. Remove cover; simmer 15 to 20 minutes or until just tender. CCP: Internal temperature must reach 145 F.
or higher for 15 seconds. Hold at 140 F. or higher for service.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/vegetables/turnips_and_bacon.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence