| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Lyonnaise | 100 | Servings | ||
INGREDIENTS
| 2 1/2 | gl | WATER, BOILING |
| 1 | lb | BUTTER PRINT SURE |
| 20 | lb | CARROTS FRESH |
| 1 | lb | ONIONS DRY |
| 4 | oz | SUGAR, GRANULATED 10 LB |
| 1 | t | PEPPER BLACK 1 LB CN |
| 1 | oz | SALT TABLE 5LB |
| 2 | oz | SALT TABLE 5LB |
INSTRUCTIONS
PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 400 F. OVEN ADD CARROTS AND SUGAR TO SALTED WATER. BRING TO BOIL; BOIL 15 MINUTES. DRAIN; PLACE IN PAN. SAUTE' ONIONS IN BUTTER OR MARGARINE UNTIL TENDER; ADD TO CARROTS. ADD SALT AND PEPPER; MIX LIGHTLY. BAKE 30 MINUTES. GARNISH WITH PARSLEY BEFORE SERVING. NOTE: 1. IN STEP 1, 24 LB 7 OZ FRESH CARROTS A.P. WILL YIELD 20 LB CARROTS CUT IN 2-INCH STRIPS. NOTE: 2. IN STEP 1, 26-NO. 303 CN OR 4-NO. 10 CN CANNED CARROTS MAY BE USED. OMIT STEPS 1 AND 2. NOTE: 3. IN STEP 1, 20 LB FRESH, SLICED, READY-TO-USE CARROTS OR 20 LB FROZEN, SLICED CARROTS MAY BE USED. NOTE: 4. IN STEP 4, 2 OZ (2/3 CUP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE CARD A01100. NOTE: 5. IN STEP 4, 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED ONIONS. NOTE: 6. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD A02500. Recipe Number: Q01700 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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