| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
100 |
Servings |
INGREDIENTS
| 2 1/2 |
ga |
WATER; BOILING |
| 1 |
c |
BUTTER PRINT SURE |
| 1 |
tb |
GARLIC DEHY GRA |
| 15 |
oz |
JUICE ORANGE 32 OZ FZ |
| 3 3/4 |
lb |
ONIONS DRY |
| 8 |
lb |
RICE 10LB |
| 12 |
oz |
SOUP GRAVY BASE CHICKEN |
| 1 |
c |
SALAD OIL; 1 GAL |
INSTRUCTIONS
1. MELT BUTTER OR MARGARINE. ADD SALAD OIL OR MELTED SHORTENING, ONIONS
AND GARLIC. STIR WELL. SAUTED UNTIL ONIONS ARE TENDER.
2. ADD RICE TO ONION MIXTURE. COOK UNTIL RICE IS LIGHTLY BROWNED,
STIRRING CONSTANTLY.
3.. PLACE ONION AND RICE MIXTURE IN EACH PAN.
4.. ADD SOUP AND GRAVY BASE CHICKEN, CONCENTRATED FROZEN ORANGE JUICE,
OR INSTANT ORANGE JUICE TO BOILING WATER. POUR ABOUT 1 1/4 GAL MIXTURE
OVER RICE IN EACH PAN. COVER.
5. BAKE 1 HOUR OR UNTIL RICE IS TENDER. STIR LIGHTLY WITH FORK. SERVE
HOT. RICE MAY BE GARNISHED WITH THINLY SLICED ORANGES.
Recipe Number: E00801
SERVING SIZE: 3/4 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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