| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | 100 | Servings | ||
INGREDIENTS
| 1 1/2 | ga | WATER; BOILING |
| 2 1/2 | qt | WATER |
| 3 | tb | BUTTER PRINT SURE |
| 2 | lb | CHEESE GRATED 1LB |
| 9 | oz | MILK; DRY NON-FAT L HEAT |
| 16 | lb | BRUSSEL SPROUTS FZ |
| 1 1/2 | lb | ONIONS DRY |
| 6 1/4 | lb | SOUP CHICKEN NOODLE |
INSTRUCTIONS
PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN 1. SAUTE' ONIONS IN BUTTER OR MARGARINE UNTIL TENDER. SET ASIDE FOR USE IN STEP 3. 2. BLEND SOUP, WATER, AND MILK TOGETHER. ADD PARMESAN CHEESE; MIX WELL. 3. ADD SAUTE'ED ONIONS TO MIXTURE; HEAT THOROUGHLY. SET ASIDE FOR USE IN STEP 5. 4. ADD SALT TO BOILING WATER. 5. ADD BRUSSELS SPROUTS TO BOILING SALTED WATER; RETURN TO A BOIL. COVER, REDUCE HEAT; COOK FOR 7 MINUTES OR UNTIL TENDER. DRAIN; PLACE AND EQUAL QUANTITY IN EACH PAN. 6. POUR ABOUT 3 1/2 QT SAUCE OVER BRUSSELS SPROUTS IN EACH PAN. NOTE: 1. IN STEP 1, 1 LB 11 OZ DRY ONIONS A.P. WILL YIELD 1 LB 8 OZ CHOPPED ONIONS. NOTE: 2. IN STEP 1, 3 OZ (1 CUP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE CARD A01100. NOTE: 3. IN STEP 5, 8 OZ (2 CUPS) DRY BREAD CRUMBS BROWNED IN 8 OZ (1 1/2 CUPS) MELTED BUTTER OR MARGARINE MAY BE SPRINKLED OVER BROCCOLI AND SAUCE. USE 1 CUP BUTTERED CRUMBS FOR EACH PAN; HEAT IN A 350 F. OVEN FOR 20 MINUTES. NOTE: 4. OTHER SIZES AND TYPES OF PAMS MAY BE USED. SEE RECIPE CARD A02500. Recipe Number: Q02401 SERVING SIZE: 1/2 CUP W/ 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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