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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 T WORCESTERSHIRE SAUCE

INSTRUCTIONS

4 2/3 lb 
SAUTE' ONIONS IN BUTTER OR MARGARINE UNTIL TENDER. BLEND SOUP, WATER
AND WORCHESTERSHIRE SAUCE INTO ONION MIXTURE. COOK FROZEN GREEN  BEANS.
COOK ACCORDING TO DIRECTIONS ON RECIPE NO. Q-G-3 OR Q-G-6. ADD  BEANS
TO MIXTURE; MIX CAREFULLY. PLACE ABOUT 6 1/4 QT MIXTURE IN EACH  PAN.
COMBINE BREAD CRUMBS AND MELTED BUTTER OR MARGARINE. SPRINKLE  ABOUT 1
CUP OVER MIXTURE IN EACH PAN. SPRINKLE 1 CUP CHEESE OVER  BREAD CRUMBS
IN EACH PAN. BAKE 20 MINUTES OR UNTIL SAUCE IS BUBBLING  AND CHEESE IS
MELTED.    NOTE  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. IN STEP 3, 1 LB 4 OZ DRY
ONIONS A.P. WILL  YIELD 1 LB 2 OZ SLICED ONIONS. OTHER SIZES AND TYPES
OF PANS MAY BE  USED. SEE RECIPE NO. A-25. ONE-NO. 8 SCOOP MAY BE USED.
SEE RECIPE  NO. A-4. 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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