| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
100 |
Servings |
INGREDIENTS
| 3 3/4 |
qt |
WATER; WARM |
| 3 |
ga |
WATER; COLD |
| 1 5/8 |
lb |
MILK; DRY NON-FAT L HEAT |
| 20 |
lb |
ONIONS DRY |
| 8 |
lb |
FLOUR GEN PURPOSE 10LB |
| 2 |
ts |
PEPPER BLACK 1 LB CN |
| 9 |
tb |
SALT TABLE 5LB |
INSTRUCTIONS
TEMPERATURE: 350 F. DEEP FA
1. SEPARATE ONION SLICES INTO RINGS. COVER WITH COLD WATER. LET STAND
10 TO 15 MINUTES. DRAIN.
2. DREDGE ONION RINGS IN MIXTURE OF FLOUR, SALT, AND PEPPER; SHAKE OFF
EXCESS. SAVE REMAINING SEASONED FLOUR FOR USE IN STEP 4.
3. RECONSTITUTE MILK. DIP FLOURED ONION RINGS INTO MILK. DRAIN WELL.
4. DREDGE EACH ONION RING IN REMAINING SEASONED FLOUR UNTIL WELL
COATED; SHAKE OFF EXCESS.
5. FRY 2 MINUTES OR UNTIL GOLDEN BROWN.
6. DRAIN WELL IN BASKET OR ON ABSORBENT PAPER.
NOTE: IN STEP 1, 22 LB 4 OZ DRY ONIONS A.P. WILL YIELD 20 LB SLICED
ONIONS.
Recipe Number: Q03500
SERVING SIZE: 1 CUP (2 1
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Do you only BELIEVE in God? How about loving him!”