| 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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