| 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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