| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
100 |
Servings |
INGREDIENTS
| 2 1/2 |
ga |
WATER; BOILING |
| 1 |
c |
RESERVED LIQUID |
| 1 |
lb |
BUTTER PRINT SURE |
| 20 |
lb |
CARROTS FRESH |
| 4 |
oz |
SUGAR; GRANULATED 10 LB |
| 2 1/2 |
lb |
SUGAR; GRANULATED 10 LB |
| 1 |
tb |
GINGER GROUND |
| 2 |
oz |
SALT TABLE 5LB |
| 1 |
oz |
SALT TABLE 5LB |
INSTRUCTIONS
PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 400 F. OVEN
1. ADD CARROTS AND SUGAR TO SALTED WATER.
2. BRING TO A BOIL; BOIL 15 MINUTES.
3. DRAIN; PLACE IN PAN; RESERVE 1 CUP LIQUID, PLACE 2 GAL CARROTS IN EACH
OF
ROASTING PANS (18 BY 24-INCHES). COMBINE LIQUID WITH SUGAR, SALT, GINGER,
AND
BUTTER OR MARGARINE. COOK UNTIL BLENDED AND SYRUP IS FORMED. POUR AN
EQUAL
QUANTITY OF SYRUP OVER CARROTS IN EACH PAN.
4. BAKE 30 MINUTES, BASTE AFTER 20 MINUTES.
NOTE: 1. IN STEP 1, 24 LB 7 OZ FRESH CARROTS A.P. WILL YIELD 20 LB
CARROTS
CUT IN 2-INCH STRIPS.
NOTE: 2. IN STEP 1, 26-NO. 303 CN OR 4-NO. 10 CN CANNED CARROTS MAY BE
USED.
OMIT STEPS 1 AND 2.
NOTE: 3. IN STEP 1, 20 LB FRESH, SLICED, READY-TO-USE CARROTS OR 20 LB
FROZEN, SLICED CARROTS MAY BE USED.
NOTE: 4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD
A02500.
Recipe Number: Q01702
SERVING SIZE: 1/2 CUP
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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