| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Lyonnaise |
|
100 |
Servings |
INGREDIENTS
| 2 1/2 |
ga |
WATER; BOILING |
| 1 |
lb |
BUTTER PRINT SURE |
| 20 |
lb |
CARROTS FRESH |
| 1 |
lb |
ONIONS DRY |
| 4 |
oz |
SUGAR; GRANULATED 10 LB |
| 1 |
ts |
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
1. ADD CARROTS AND SUGAR TO SALTED WATER.
2. BRING TO BOIL; BOIL 15 MINUTES.
3. DRAIN; PLACE IN PAN.
4. SAUTE' ONIONS IN BUTTER OR MARGARINE UNTIL TENDER; ADD TO CARROTS.
5. ADD SALT AND PEPPER; MIX LIGHTLY.
6. BAKE 30 MINUTES.
7. 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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