0
(0)
CATEGORY CUISINE TAG YIELD
Lyonnaise 100 Servings

INGREDIENTS

2 1/2 gl WATER, BOILING
1 lb BUTTER PRINT SURE
20 lb CARROTS FRESH
1 lb ONIONS DRY
4 oz SUGAR, GRANULATED 10 LB
1 t PEPPER BLACK 1 LB CN
1 oz SALT TABLE 5LB
2 oz SALT TABLE 5LB

INSTRUCTIONS

PAN:  18 BY 24-INCH ROASTING PAN                TEMPERATURE:  400 F.
OVEN  ADD CARROTS AND SUGAR TO SALTED WATER. BRING TO BOIL; BOIL 15
MINUTES.  DRAIN; PLACE IN PAN. SAUTE' ONIONS IN BUTTER OR MARGARINE
UNTIL  TENDER; ADD TO CARROTS. ADD SALT AND PEPPER; MIX LIGHTLY. BAKE
30  MINUTES. GARNISH WITH PARSLEY BEFORE SERVING.  NOTE:  1.  IN STEP
1, 24 LB 7 OZ FRESH CARROTS A.P. WILL YIELD 20 LB  CARROTS CUT IN
2-INCH STRIPS.  NOTE:  2.  IN STEP 1, 26-NO. 303 CN OR 4-NO. 10 CN
CANNED CARROTS MAY  BE USED. OMIT STEPS 1 AND 2.  NOTE:  3.  IN STEP 1,
20 LB FRESH, SLICED, READY-TO-USE CARROTS OR 20  LB FROZEN, SLICED
CARROTS MAY BE USED.  NOTE:  4.  IN STEP 4, 2 OZ (2/3 CUP) DEHYDRATED
ONIONS MAY BE USED.  SEE RECIPE CARD A01100.  NOTE:  5.  IN STEP 4, 1
LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB  CHOPPED ONIONS.  NOTE:  6.
OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD  A02500.
Recipe Number: Q01700  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.

A Message from our Provider:

“A Man’s Man is a Godly Man!”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?