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Glazed Carrots

0
(0)
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
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  BOIL; BOIL 15 MINUTES.
3.  DRAIN; PLACE IN PAN; RESERVE 1 CUP LIQUID.  PLACE 2 GAL DRAINED
CARROTS IN
EACH OF 2 ROASTING PANS (18 BY 24 INCHES).  COMBINE LIQUID WITH SUGAR,
SALT,
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: Q01701
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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