| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Lyonnaise |
|
100 |
Servings |
INGREDIENTS
| 2 3/4 |
ga |
WATER; COLD |
| 2 |
c |
PIMENTOS 7 OZ |
| 2 1/4 |
qt |
ONIONS DRY |
| 9 |
lb |
RICE 10LB |
| 1/2 |
c |
SALAD OIL; 1 GAL |
| 3 |
tb |
SALAD OIL; 1 GAL |
| 3 |
tb |
SALT TABLE 5LB |
INSTRUCTIONS
1. COMBINE RICE, WATER, SALT AND SALAD OIL; BRING TO A BOIL. STIR
OCCASIONALLY.
2. COVER TIGHTLY; SIMMER 20 TO 25 MINUTES. DO NOT STIR.
3. REMOVE FROM HEAT.
4. SAUTE' ONIONS IN BUTTER OR MARGARINE ADD SAUTEE'D ONIONS AND
CHOPPED PIMENTOS TO COOKED RICE. PLACE AN EQUAL QUANTITY OF RICE
MIXTURE IN EACH SERVING PAN. (18 BY 24"). BAKE IN 350F. OVEN FOR 15
MINUTES
TOSS WELL BEFORE SERVING.
Recipe Number: E00501
SERVING SIZE: 3/4 CUP (4
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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