| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 100 | Servings | ||
INGREDIENTS
| 18 1/3 | lb | BEANS GREEN #10 |
| 1 1/4 | lb | ONIONS DRY |
| 2 | lb | SUGAR; GRANULATED 10 LB |
| 3 | c | SALAD OIL; 1 GAL |
| 2 | tb | PEPPER BLACK 1 LB CN |
| 1 1/2 | qt | VINEGAR CIDER |
| 2 | oz | SALT TABLE 5LB |
INSTRUCTIONS
1. DRAIN CANNED GREEN BEANS. 2. COMBINE BEANS AND ONIONS. SET ASIDE FOR USE IN STEP 4. 3. COMBINE SUGAR, VINEGAR, SALAD OIL, SALT, AND PEPPER; WHIP OR SHAKE THOROUGHLY. 4. ADD DRESSING; BLEND WELL. 5. COVER; REFRIGERATE AT LEAST 6 HOURS UNTIL FLAVORS ARE WELL BLENDED. KEEP REFRIGERATED UNTIL READY TO SERVE. NOTE: 1. IN STEP 2, 1 LB 6 OZ DRY ONIONS A.P. WILL YIELD 1 LB 4 OZ THINLY SLICED ONIONS. NOTE: 2. IN STEP 2, 2 1/2 OZ (2/3 CUPS PLUS 3 TBSP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A01100. Recipe Number: M04501 SERVING SIZE: 1/3 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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