| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 100 | Servings | ||
INGREDIENTS
| 2 1/2 | gl | WATER, BOILING |
| 1 | c | BUTTER PRINT SURE |
| 1 | T | GARLIC DEHY GRA |
| 8 | lb | RICE 10LB |
| 10 | oz | SOUP GRAVY BASE BEEF |
| 1 | c | SALAD OIL, 1 GAL |
INSTRUCTIONS
MELT BUTTER OR MARGARINE. ADD SALAD OIL OR MELTED SHORTENING, AND GARLIC. STIR WELL. SAUTE UNTIL TENDER. ADD RICE TO SAUTEED GARLIC. PLACE ABOUT 3 1/4 QT OF ONION AND RICE MIXTURE IN EACH PAN. ADD DEHYDRATED ONION SOUP TO BOILING WATER; POUR ABOUT 1 1/4 GAL MIXTURE OVER RICE IN EACH PAN. BAKE 1 HOUR OR UNTIL RICE IS TENDER. STIR LIGHTLY WITH FORK. SERVE HOT. Recipe Number: E00802 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.
A Message from our Provider:
“When you get to your wit’s end, you’ll find God lives there.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 8
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 5.5mg
Potassium: 264.9mg
Carbohydrates: 15.7g
Fiber: <1g
Sugar: <1g
Protein: <1g