Title: Blackeyed peas and bacon
 Categories: 
      Yield: 100 Servings
 
      1 lb BACON;SLICED FZ
 26 1/2 lb PEAS BLACKEYE #10
      1 ts PEPPER BLACK 1 LB CN
 
  1.  POUR OFF HALF THE LIQUID EXCEPT FOR BEANS IN TOMATO SAUCE, CREAM
  STYLE CORN, BLACKEYED PEAS, SAUERKRAUT, RED CABBAGE, AND TOMATOES.
  
  2.  PLACE IN STEAM-JACKETED KETTLE OR STOCK POT.
  
  3.  HEAT TO SIMMER. SIMMER ABOUT 10 MINUTES, STIRRING GENTLY.  DO NOT
  BOIL.
  
  4.  PLACE IN SERVING PANS.  GARNISH AS DESIRED.
  :
  
  NOTE:
  
  1.  PREPARE VEGETABLES IN SMALL BATCHES TO PREVENT MUSHY, BROKEN, OR
  DISCOLORED VEGETABLES BECAUSE OF OVERCOOKING.
  
  2.  IN STEP 2, VEGETABLES (GREEN BEANS, LIMA BEANS, AND BLACKEYED
  PEAS) MAY BE SEASONED WITH 1 LB (3 CUPS) DICED RAW BACON.  COOK UNTIL
  CRISP; DRAIN. ADD TO VEGETABLES.  SIMMER BLACKEYED PEAS 45 MINUTES.
  
  3.  IN STEP 2, VEGETABLES MAY BE SEASONED WITH 1 TO 2 TSP BLACK
  PEPPER.
  
  4.  IN STEP 4, 1 LB (2 CUPS) MELTED BUTTER OR MARGARINE MAY BE ADDED
  TO ASPARAGUS, GREEN OR LIMA BEANS, CARROTS, WHOLE KERNEL CORN, OKRA,
  ONIONS, SWEET OR WHITE POTATOES, OR SPINACH.
  
  5.  VEGETABLES MAY BE STEAMED.  SEE GUIDELINES FOR STEAM COOKING
  VEGETABLES (RECIPE NO. QG6000) FOR DIRECTIONS.
  
  6.  FOR OTHER CAN SIZES, SEE RECIPE NO. A00500.
  
  7.  TO HEAT VACUUM PACKED WHOLE KERNEL CORN, ADD 2 CUPS WATER.
  
  8.  ONE NO. 8 SCOOP MAY BE USED.  SEE RECIPE NO. A00400.
  
  Recipe Number: QG1010
  
  SERVING SIZE: 1/2 CUP
  
  From the  (actually used today!).