Herbed Green Beans

INGREDIENTS

INSTRUCTIONS

3 tb -
1.  SAUTE' ONIONS AND CELERY IN BUTTER OR MARGARINE UNTIL TENDER.
2.  ADD DEHYDRATED GARLIC, BASIL, AND ROSEMARY TO SAUTE'ED VEGETABLES;
MIX WELL.
3.  DRAIN GREEN BEANS, RESERVING 2 CUPS LIQUID. ADD BEANS AND RESERVED
LIQUID TO ONION -HERB MIXTURE.
4.  HEAT ON LOW HEAT ABOUT 20 MINUTES UNTIL FLAVORS ARE BLENDED.
NOTE:  1.  IN STEP 1:  4 LB 7 OZ DRY ONIONS A.P. WILL YIELD 4 LB CHOPPED
ONIONS. 2 LB 12 OZ FRESH CELERY A.P. WILL YIELD 2 LB CHOPPED CELERY.
NOTE:  2.  IN STEP 1, 8 OZ (1 2/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE
RECIPE NO. A01100.
NOTE:  3.  IN STEP 3, 2 LB (2-NO. 2 1/2 CN) CANNED DEHYDRATED COMPRESSED
GREEN BEANS MAY BE USED. PREPARE ACCORDING TO Q-G0500. OMIT BUTTER AND
PEPPER.
NOTE:  4.  IN STEP 3, 20 LB FROZEN GREEN BEANS MAY BE USED FOR CANNED GREEN
BEANS.
NOTE:  5.  ONE NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A04000.
Recipe Number: Q08200
SERVING SIZE: 1/2 CUP
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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