| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
100 |
Servings |
INGREDIENTS
| 2 3/4 |
ga |
WATER; COLD |
| 1 |
c |
BUTTER PRINT SURE |
| 1 1/4 |
lb |
CHEESE GRATED 1LB |
| 9 |
lb |
RICE 10LB |
| 3 |
tb |
SALAD OIL; 1 GAL |
| 3 |
tb |
SALT TABLE 5LB |
INSTRUCTIONS
1. COMBINE RICE, WATER, SALT AND SALAD OIL; BRING TO BOIL. STIR
OCCASIONALLY.
2. COVER TIGHTLY; SIMMER 20 TO 25 MINUTES. DO NOT STIR.
3. REMOVE FROM HEAT; TRANSFER TO SHALLOW SERVING PANS. ADD MELTED BUTTER
OR MARGARINE. MIX WELL TO COAT RICE. ADD PARMESAN CHEESE. TOSS WELL TO
BLEND INGREDIENTS.
Recipe Number: E00504
SERVING SIZE: 3/4 CUP (4
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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