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Rice Pilaf (Soup, Dehy, O

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CATEGORY CUISINE TAG YIELD
Meats 100 Servings

INGREDIENTS

2 1/2 ga WATER; BOILING
1 c BUTTER PRINT SURE
1 tb GARLIC DEHY GRA
8 lb RICE 10LB
10 oz SOUP GRAVY BASE BEEF
1 c SALAD OIL; 1 GAL

INSTRUCTIONS

1.  MELT BUTTER OR MARGARINE.  ADD SALAD OIL OR MELTED SHORTENING,
AND GARLIC.  STIR WELL.  SAUTE UNTIL TENDER.
2.  ADD RICE TO SAUTEED GARLIC.
3.  PLACE ABOUT 3 1/4 QT OF ONION AND RICE MIXTURE IN EACH PAN.
4.  ADD DEHYDRATED ONION SOUP TO BOILING WATER; POUR ABOUT 1 1/4 GAL
MIXTURE
OVER RICE IN EACH PAN.
5.  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.

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