| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
100 |
Servings |
INGREDIENTS
| 3 3/4 |
qt |
WATER, WARM |
| 3 |
gl |
WATER, COLD |
| 1 5/8 |
lb |
MILK, DRY NON-FAT L HEAT |
| 20 |
lb |
ONIONS DRY |
| 8 |
lb |
FLOUR GEN PURPOSE 10LB |
| 2 |
t |
PEPPER BLACK 1 LB CN |
| 9 |
T |
SALT TABLE 5LB |
INSTRUCTIONS
TEMPERATURE: 350 F. DEEP FA SEPARATE ONION SLICES INTO RINGS. COVER
WITH COLD WATER. LET STAND 10 TO 15 MINUTES. DRAIN. DREDGE ONION
RINGS IN MIXTURE OF FLOUR, SALT, AND PEPPER; SHAKE OFF EXCESS. SAVE
REMAINING SEASONED FLOUR FOR USE IN STEP 4. RECONSTITUTE MILK. DIP
FLOURED ONION RINGS INTO MILK. DRAIN WELL. DREDGE EACH ONION RING IN
REMAINING SEASONED FLOUR UNTIL WELL COATED; SHAKE OFF EXCESS. FRY 2
MINUTES OR UNTIL GOLDEN BROWN. DRAIN WELL IN BASKET OR ON ABSORBENT
PAPER. NOTE: IN STEP 1, 22 LB 4 OZ DRY ONIONS A.P. WILL YIELD 20 LB
SLICED ONIONS. Recipe Number: Q03500 SERVING SIZE: 1 CUP (2 1 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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