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 THOROUTHLY. SET ASIDE FOR USE IN
STEP 5.
4. ADD SALT TO BOILING WATER.
5. ADD CAULIFLOWER TO BOILING SALTED WATER; RETURN TO A BOIL. COVER,
REDUCE
HEAT; COOK FOR 4 MINUTES OR UNTIL TENDER. DRAIN; PLACE AN EQUAL QUANTITY
IN
EACH PAN.
6. POUR ABOUT 3 1/2 QT SAUCE OVER CAULIFLOWER 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 PANS MAY BE USED. SEE RECIPE CARD
A02500.
Recipe Number: Q02402
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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