| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Lyonnaise | 100 | Servings | |
INGREDIENTS
| 1 1/2 | ga | WATER TO COVER |
| 12 | oz | BUTTER PRINT SURE |
| 16 | lb | BEANS GREEN FZ |
| 3 | lb | ONIONS DRY |
| 3/4 | ts | PEPPER BLACK 1 LB CN |
| 2 | oz | SALT TABLE 5LB |
INSTRUCTIONS
1. SAUTE' ONIONS IN BUTTER OR MARGARINE UNTIL TENDER. SET ASIDE FOR USE IN STEP 4. 2. ADD BEANS TO SALTED WATER. 3. BRING TO A BOIL; COVER; SIMMER 10 MINUTES OR UNTIL BEANS ARE TENDER. DRAIN; RESERVE 1 QT LIQUID. 4. COMBINE ONIONS, BEANS, BEAN LIQUID, SALT, AND PEPPER. MIX LIGHTLY; SERVE NOTE: 1. FOLLOW STEP 1. OMIT STEPS 2 AND 3. USE 25 LB 4 OZ (4-NO. 10 CN) CANNED GREEN OR WAX BEANS FOR FROZEN BEANS. DRAIN; RESERVE 1 QT LIQUID FOR USE IN STEP 4. NOTE: 2. IN STEP 1, OMIT BUTTER. OMIT STEPS 2 AND 3. USE 2 LB (2-NO. 10 CN) CANNED DEHYDRATED GREEN BEANS OR 1 LB 15 OZ (2-NO. 2 1/2 CN) CANNED DEHYDRATED COMPRESSED GREEN BEANS FOR FROZEN BEANS. SEE RECIPE NO. Q-G-5. DRAIN BEANS; RESERVE 1 QT LIQUID. IN STEP 4, OMIT PEPPER; COMBINE RESERVED LIQUID WITH INGREDIENTS. NOTE: 3. IN STEP 1, 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB SLICED ONIONS. NOTE: 4. IN STEP 1, 6 OZ (2 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A-11000. NOTE: 5. ONE NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A04000. Recipe Number: Q00700 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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