| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 3 | qt | JUICE FROM BEETS |
| 26 | lb | BEETS #10 |
| 2 1/2 | lb | ONIONS DRY |
| 12 | oz | SUGAR; GRANULATED 10 LB |
| 1 1/2 | lb | SUGAR; BROWN, 2 LB |
| 1 | tb | CINNAMON GROUND 1 LB CN |
| 2 | ts | PEPPER BLACK 1 LB CN |
| 2 | tb | CLOVES GROUND |
| 2 | qt | VINEGAR CIDER |
| 1 | oz | SALT TABLE 5LB |
INSTRUCTIONS
1. DRAIN BEETS; RESERVE JUICE FOR USE IN STEP 2 AND BEETS FOR USE IN STEP 4. IF WHOLE BEETS ARE USED, SLICE. 2. COMBINE RESERVED JUICE, VINEGAR, CINNAMON, CLOVES, SALT, PEPPER,AND SUGAR 3. COVER; BRING TO A BOIL; REDUCE HEAT; SIMMER 10 MINUTES. COOL. 4. COMBINE BEETS AND ONIONS. 5. POUR SAUCE OVER BEETS AND ONIONS. COVER; REFRIGERATE AT LEAST 3 TO 4 HOUR BEFORE SERVING, KEEP REFRIGERATED UNTIL READY TO SERVE. NOTE: 1. IN STEP 4, 2 LB 12 OZ DRY ONIONS A.P. WILL YIELD 2 LB 8 OZ THINLY SLICED ONIONS. NOTE: 2. IN STEP 4, 5 OZ (1 2/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE CARD A01100. Recipe Number: M03700 SERVING SIZE: 1/2 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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