| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 100 | Servings | ||
INGREDIENTS
| 2 | ga | WATER; BOILING |
| 3 | tb | ORANGE RIND |
| 1 1/4 | c | BUTTER PRINT SURE |
| 2 | ORANGES FRESH | |
| 16 | lb | CARROTS FRESH |
| 1 | qt | NUTS MIX SHELL #10 |
| 1/2 | lb | SUGAR; BROWN, 2 LB |
| 3 | tb | SALT TABLE 5LB |
INSTRUCTIONS
1. ADD CARROTS TO SALTED WATER. 2. BRING TO A BOIL; SIMMER 20 MINUTES OR UNTIL TENDER. 3. DRAIN; SET ASIDE FOR USE IN STEP 5. 4. ADD BROWN SUGAR, ORANGE RIND, ORANGE JUICE, AND ALMONDS TO MELTED BUTTER OR MARGARINE. 5. ADD GLAZE TO CARROTS; MIX UNTIL CARROTS ARE WELL COATED. : NOTE: 1. IN STEP 1, 20 LB FRESH CARROTS A.P. WILL YIELD 16 LB 6 OZ CARROTS CUT IN 2 INCH STRIPS. NOTE: 2. IN STEP 4, 11 OZ (2 ORANGES) FRESH ORANGES A.P. WILL YIELD 1/3 CUP JUICE AND 3 TBSP RIND. NOTE: 3. ONE-NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A-4. Recipe Number: Q08400 SERVING SIZE: 1/2 CUP (2 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:
“God: so personal that in comparison we are cold unfeeling machines”