| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
100 |
Servings |
INGREDIENTS
| 18 |
lb |
SPINACH FZ |
| 1 7/8 |
lb |
ONIONS DRY |
| 2/3 |
c |
SHORTENING; 3LB |
| 2 |
tb |
PEPPER BLACK 1 LB CN |
| 2 1/4 |
c |
VINEGAR CIDER |
| 1 1/2 |
tb |
SALT TABLE 5LB |
INSTRUCTIONS
1. COOK SPINACH ACCORDING TO RECIPE NO. Q-G-3, GUIDELINES FOR COOKING
FROZEN VEGETABLES. DRAIN.
2. SAUTE' ONIONS IN OIL OR SHORTENING UNTIL TENDER.
3. STIR IN VINEGAR, SALT AND PEPPER; SIMMER 3 MINUTES.
4. POUR VINEGAR-ONION MIXTURE OVER SPINACH.
:
NOTE: 1. IN STEP 1, 24 LB 8 OZ (4-NO. 10 CN) CANNED SPINACH MAY BE USED
FOR FROZEN SPINACH. HEAT ACCORDING TO RECIPE NO. Q-G-1.
NOTE: 2. IN STEP 2, 1 LB 14 OZ DRY ONIONS A.P. WILL YIELD 1 LB 11 OZ
CHOPPED ONIONS.
Recipe Number: Q08500
SERVING SIZE: 1/2 CUP (3
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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