INGREDIENTS

INSTRUCTIONS

ONIONS DEHYDRATED, CHOPPED OR MINCED ONIONS AND DEHYDRATED,
COMPRESSED, CHOPPED ONIONS MAY BE USED IN ANY RECIPE WHICH SPECIFIES
"ONIONS, DRY, CHOPPED OR SLICED" IN THE INGREDIENTS COLUMN. FOR USE  AS
RAW ONIONS: COVER DEHYDRATED ONIONS WITH ROOM TEMPERATURE (70  DEGREES
F. TO 90 DEGREES F.) WATER. STIR DEHYDRATED COMPRESSED ONIONS  TO BREAK
APART. LET STAND 30 MINUTES OR MORE.  DRAIN.  IF RECIPE  CALLS FOR
WATER, USE THE DRAINED ONION WATER. FOR USE AS SEASONING:  ADD
DEHYDRATED CHOPPED OR MINCED OR DEHYDRATED, COMPRESSED ONIONS  DIRECTLY
TO RECIPES CONTAINING A LARGE QUANTITY OF LIQUID SUCH AS  STEWS, SOUPS,
AND SAUCES.  ADD REHYDRATED ONIONS TO DRIER RECIPES  SUCH AS MEAT LOAF.
REHYDRATION GUIDE: 3 OZ (1 CUP) DEHYDRATED CHOPPED  ONIONS PLUS 2 CUPS
WATER IS THE EQUIVALENT OF 1 LB 8 OZ (4 1/2 CUPS)  RAW ONIONS. 1 LB
DEHYDRATED OR DEHYDRATED CHOPPED ONIONS IS  EQUIVALENT TO 10 LB ONIONS
A.P. OR 8 LB ONIONS E.P. 1 DISC  DEHYDRATED, COMPRESSED ONIONS PLUS 2
CUPS WATER IS EQUIVALENT TO 10  OZ (2 CUPS) RAW ONIONS. GREEN PEPPERS
DEHYDRATED GREEN PEPPERS MAY BE  USED IN ANY RECIPE WHICH SPECIFIES
PEPPERS, SWEET, DICED OR CHOPPED  FOR USE IN SALADS OR OTHER UNCOOKED
DISHES: COVER WITH COLD WATER;  STORE IN REFRIGERATOR OVERNIGHT OR FROM
2 TO 6 HOURS.  DRAIN AND USE  AS FRESH PEPPERS. FOR USE IN COOKED
DISHES: ADD DEHYDRATED PEPPERS  DIRECTLY TO FOODS CONTAINING A LARGE
QUANTITY OF LIQUID, SUCH AS  SOUPS. IF FOODS HAVE A SMALL AMOUNT OF
LIQUID, REHYDRATE BY SOAKING  IN COLD WATER 1 HOUR BEFORE COMBINING
WITH OTHER INGREDIENTS.  REHYDRATION GUIDE: 1 LB DEHYDRATED GREEN
PEPPERS IS EQUIVALENT TO 6  LB FRESH, TRIMMED SWEET PEPPERS. 1 OZ (3/4
CUP) DEHYDRATED GREEN  PEPPERS WHEN REHYDRATED IN 1 PT COLD WATER WILL
YIELD 6 OZ (1 2/3  CUPS) DICED GREEN PEPPERS. PARSLEY DEHYDRATED
PARSLEY MAY BE USED IN  ANY RECIPE WHICH SPECIFIES CHOPPED FRESH
PARSLEY IN INGREDIENTS  COLUMN. FOR USE IN SALADS OR OTHER UNCOOKED
DISHES: REHYDRATE BY  SOAKING ONE VOLUME OF DEHYDRATED FLAKES IN FOUR
VOLUMES OF COLD WATER  FOR THREE MINUTES.DRAIN AND USE AS FRESH
PARSLEY. FOR USE IN COOKED  DISHES: ADD DEHYDRATED PARSLEY DIRECTLY TO
FOODS CONTAINING A LARGE  QUANTITY OF LIQUID, SUCH AS SOUPS AND STEWS.
IF FOODS HAVE A SMALL  AMOUNT OF LIQUID, REHYDRATE BY SOAKING THREE
MINUTES REHYDRATION  GUIDE: USE ONE TABLESPOON OF DEHYDRATED PARSLEY TO
YIELD FOUR  TALBESPOONS OF CHOPPED FRESH PARSLEY.  Recipe Number:
A01100  SERVING SIZE: 100  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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