| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | 100 | Servings | ||
INGREDIENTS
| 2 1/2 | c | WATER |
| 1/2 | c | BUTTER PRINT SURE |
| 1/4 | c | BUTTER PRINT SURE |
| 2 | c | CHEESE GRATED 1LB |
| 16 | lb | BEANS GREEN FZ |
| 1 1/8 | lb | ONIONS DRY |
| 2 | c | BREAD SNDWICH 22OZ #51 |
| 1 | tb | WORCESTERSHIRE SAUCE |
INSTRUCTIONS
4 2/3 lb - 1. SAUTE' ONIONS IN BUTTER OR MARGARINE UNTIL TENDER. 2. BLEND SOUP, WATER AND WORCHESTERSHIRE SAUCE INTO ONION MIXTURE. 3. COOK FROZEN GREEN BEANS. COOK ACCORDING TO DIRECTIONS ON RECIPE NO. Q-G-3 OR Q-G-6. 4. ADD BEANS TO MIXTURE; MIX CAREFULLY. 5. PLACE ABOUT 6 1/4 QT MIXTURE IN EACH PAN. 6. COMBINE BREAD CRUMBS AND MELTED BUTTER OR MARGARINE. 7. SPRINKLE ABOUT 1 CUP OVER MIXTURE IN EACH PAN. 8. SPRINKLE 1 CUP CHEESE OVER BREAD CRUMBS IN EACH PAN. 9. BAKE 20 MINUTES OR UNTIL SAUCE IS BUBBLING AND CHEESE IS MELTED. NOTE: 1. IN STEP 3, 2 1/4 OZ (2/3 CUP PLU 4 1/2 TSP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A-11. 2. IN STEP 3, 1 LB 4 OZ DRY ONIONS A.P. WILL YIELD 1 LB 2 OZ SLICED ONIONS. 3. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25. 4. ONE-NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A-4. 5. IN STEP 8, IF CONVECTION OVEN IS USED, BAKE AT 350 F. 15 MINUTES ON HIGH FAN; OPEN VENT. Recipe Number: Q04201 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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