CATEGORY |
CUISINE |
TAG |
YIELD |
Meats |
|
|
100 |
Servings |
INGREDIENTS
2 1/2 |
ga |
WATER; BOILING |
1 |
c |
BUTTER PRINT SURE |
1 |
tb |
GARLIC DEHY GRA |
8 |
lb |
RICE 10LB |
10 |
oz |
SOUP GRAVY BASE BEEF |
1 |
c |
SALAD OIL; 1 GAL |
INSTRUCTIONS
1. MELT BUTTER OR MARGARINE. ADD SALAD OIL OR MELTED SHORTENING,
AND GARLIC. STIR WELL. SAUTE UNTIL TENDER.
2. ADD RICE TO SAUTEED GARLIC.
3. PLACE ABOUT 3 1/4 QT OF ONION AND RICE MIXTURE IN EACH PAN.
4. ADD DEHYDRATED ONION SOUP TO BOILING WATER; POUR ABOUT 1 1/4 GAL
MIXTURE
OVER RICE IN EACH PAN.
5. BAKE 1 HOUR OR UNTIL RICE IS TENDER. STIR LIGHTLY WITH FORK.
SERVE HOT.
Recipe Number: E00802
SERVING SIZE: 3/4 CUP
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:
“No one knows the pain of rejected love like Jesus”