| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
100 |
Servings |
INGREDIENTS
| 4 |
ga |
WATER; WARM |
| 7 1/2 |
lb |
ONIONS DRY |
| 2 |
c |
SHORTENING; 3LB |
| 1 |
ts |
PEPPER BLACK 1 LB CN |
| 5 |
tb |
SALT TABLE 5LB |
INSTRUCTIONS
1. REHYDRATE ONIONS IN WATER 1 HOUR; DRAIN WELL.
2. BLEND MELTED SHORTENING OR SALAD OIL, SALT, AND PEPPER WITH ONIONS
IN STEAM JACKETED KETTLE OR STOCK POT.
3. COVER; BRING TO A BOIL. REDUCE HEAT; SIMMER 20 MINUTES OR UNTIL TENDER
AND SLIGHTLY BROWNED; STIRRING OCCASIONALLY.
4. DRAIN WELL.
NOTE: 1. IN STEP 1, 7 LB 8 OZ (61/3-NO. 2 1/2 CN) CANNED, DEHYDRATED,
COMPRESSED ONIONS MAY BE USED.
NOTE: 2. ONE NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A00400.
Recipe Number: Q03700
SERVING SIZE: 1/2 CUP
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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