| 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.
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