INGREDIENTS

INSTRUCTIONS

1.  SAUTE' ONIONS AND GARLIC IN BUTTER OR MARGARINE UNTIL TENDER.
USE IN STEP 4.
2.  ADD BEANS TO A SALTED WATER.
3.  BRING TO A BOIL; COVER; SIMMER 10 MINUTES OR UNTIL BEANS ARE TENDER.
DRAIN
RESERVE 1 QT LIQUID.
4.  DRAIN TOMATOES; CRUSH TOMATOES.  COMBINE WITH ONIONS, BEANS, BEAN
LIQUID,
SALT, AND PEPPER.  MIX LIGHTLY; SERVE HOT.
NOTE:  1.  FOLLOW STEP 1. OMIT STEPS 2 AND 3. USE 25 LB 4 OZ (4-NO. 10 CN)
CANNED GREEN OR WAX BEANS FOR FROZEN BEANS. DRAIN; RESERVE 1 QT LIQUID FOR
USE IN STEP 4.
NOTE:  2.  IN STEP 1, OMIT BUTTER. OMIT STEPS 2 AND 3. USE 2 LB (2-NO. 10
CN)
CANNED DEHYDRATED GREEN BEANS OR 1 LB 15 OZ (2-NO. 2 1/2 CN) CANNED
DEHYDRATED
COMPRESSED GREEN BEANS FOR FROZEN BEANS. SEE RECIPE NO. Q-G-5000. DRAIN
BEANS;
RESERVE 1 QT LIQUID. IN STEP 4, OMIT PEPPER; COMBINE RESERVED LIQUID WITH
INGREDIENTS.
NOTE:  3.  IN STEP 1, 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB SLICED
ONIONS.
NOTE:  4.  IN STEP 1, 6 OZ (2 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE
RECIPE
NO. A-11000.
NOTE:  5.  ONE NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A04000.
Recipe Number: Q00703
SERVING SIZE: 1/2 CUP (3
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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