| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
100 |
Servings |
INGREDIENTS
| 5 1/4 |
ga |
WATER |
| 15 |
lb |
ONIONS DRY |
| 2 |
c |
FLOUR GEN PURPOSE 10LB |
| 3 |
c |
SOUP GRAVY BASE BEEF |
| 1 1/2 |
lb |
SHORTENING; 3LB |
| 2 |
ts |
PEPPER BLACK 1 LB CN |
INSTRUCTIONS
1. SAUTE' ONIONS IN SHORTENING OR SALAD OIL UNTIL LIGHTLY BROWNED.
2. BLEND FLOUR AND PEPPER WITH SAUTE'ED ONIONS. BLEND WELL. ADD SOUP AND
GRAVY BASE AND WATER; STIR WELL. SIMMER 15 MINUTES.
NOTE: 1. IN STEP 1, 16 LB 10 OZ DRY ONIONS A.P. WILL YIELD 15 LB THINLY
SLICED ONIONS.
NOTE: 2. IN STEP 1, 1 LB 14 OZ (2 1/2 QT) DEHYDRATED ONIONS MAY BE USED.
SEE RECIPE NO. A01100.
NOTE: 3. ONE D LADLE MAY BE USED. SEE RECIPE NO. A00400.
Recipe Number: P00400
SERVING SIZE: 1 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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