| 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.
A Message from our Provider:
“A Man’s Man is a Godly Man!”