| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Lyonnaise |
|
100 |
Servings |
INGREDIENTS
| 1 1/2 |
gl |
WATER TO COVER |
| 12 |
oz |
BUTTER PRINT SURE |
| 16 |
lb |
BEANS GREEN FZ |
| 3 |
lb |
ONIONS DRY |
| 3/4 |
t |
PEPPER BLACK 1 LB CN |
| 2 |
oz |
SALT TABLE 5LB |
INSTRUCTIONS
SAUTE' ONIONS IN BUTTER OR MARGARINE UNTIL TENDER. SET ASIDE FOR USE
IN STEP 4. ADD BEANS TO SALTED WATER. BRING TO A BOIL; COVER; SIMMER
10 MINUTES OR UNTIL BEANS ARE TENDER. DRAIN; RESERVE 1 QT LIQUID.
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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