| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 2 1/2 | ga | WATER; BOILING |
| 1/2 | oz | JUICE RESERVED |
| 1 1/2 | lb | BUTTER PRINT SURE |
| 8 | lb | CARROTS FRESH |
| 5 1/4 | lb | CELERY FRESH |
| 3/4 | oz | PECANS; SHELL 1 LB |
| 2 | oz | SALT TABLE 5LB |
INSTRUCTIONS
1. ADD CARROTS AND CELERY TO SALTED WATER. 2. BRING TO A BOIL; REDUCE HEAT; SIMMER 20 MINUTES OR UNTIL TENDER. 3. DRAIN; RESERVE CARROTS AND CELERY FOR USE IN STEP 5. 4. MELT BUTTER OR MARGARINE; ADD PECANS AND TOAST FOR ABOUT 10 MINUTES, STIR FREQUENTLY. 5. REMOVE TOASTED ALMONDS FROM HEAT; ADD LEMON JUICE; POUR MIXTURE OVER VEGETABLES. STIR CAREFULLY. NOTE: 1. IN STEP 1, 9 LB 13 OZ FRESH CARROTS A.P. WILL YIELD 8 LB CARROTS CUT IN DIAGONAL SLICES, AND 7 LB 4 OZ FRESH CELERY A.P. WILL YIELD 5 LB 4 OZ CELERY CUT IN DIAGONAL SLICES. NOTE: 2. IN STEP 5, 1 LB 8OZ (6 LEMONS) FRESH LEMONS A.P. WILL YIELD 1 CUP LEMON JUICE. NOTE: 3. IN STEP 5, 1/4 CUP FROZEN LEMON JUICE CONCENTRATE AND 3/4 CUP COLD WATER MAY BE USED FOR JUICE. NOTE: 4. ONE-NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A00400. Recipe Number: Q01600 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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