Name: Fried Onions
Ingredients: 25 lb ONIONS DRY; 3 1/8 c SHORTENING; 3LB

CATEGORY	CUISINE	TAG	YIELD
			100	Servings

INGREDIENTS

25	lb	ONIONS DRY
3 1/8	c	SHORTENING; 3LB

INSTRUCTIONS

PAN:  18 BY 24-INCH ROASTING PAN                   TEMPERATURE:  400 F.
OVEN
  :
1.  HEAT ABOUT 1 1/2 CUPS SHORTENING OR SALAD OIL IN EACH PAN.
2.  PLACE 12 LB 8 OZ ONIONS IN EACH PAN.  COOK 40 MINUTES OR UNTIL
TENDER AND LIGHTLY BROWNED, STIRRING OCCASIONALLY TO PREVENT BURNING.
  :
**ALL NOTES ARE PER 100 PORTIONS.
NOTE:  1.  IN STEP 2, 27 LB 12 OZ DRY ONIONS A.P. WILL YIELD 25 LB THINLY
SLICED ONIONS.
NOTE:  2.  IN STEP 2, ONIONS MAY BE COOKED ON PREHEATED GREASED 350 F.
GRIDDLE.
3.  OTHER SIZES AND TYPES OF PANS MAY BE USED.  SEE RECIPE NO.
A-25.
4.  ONE NO. 16 SCOOP MAY BE USED.  SEE RECIPE NO. A-4.
Recipe Number: Q03600
SERVING SIZE: 1/4 CUP (4
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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