| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 4 | gl | WATER, WARM |
| 7 1/2 | lb | ONIONS DRY |
| 2 | c | SHORTENING, 3LB |
| 1 | t | PEPPER BLACK 1 LB CN |
| 5 | T | SALT TABLE 5LB |
INSTRUCTIONS
REHYDRATE ONIONS IN WATER 1 HOUR; DRAIN WELL. BLEND MELTED SHORTENING OR SALAD OIL, SALT, AND PEPPER WITH ONIONS IN STEAM JACKETED KETTLE OR STOCK POT. COVER; BRING TO A BOIL. REDUCE HEAT; SIMMER 20 MINUTES OR UNTIL TENDER AND SLIGHTLY BROWNED; STIRRING OCCASIONALLY. DRAIN WELL. NOTE: 1. IN STEP 1, 7 LB 8 OZ (61/3-NO. 2 1/2 CN) CANNED, DEHYDRATED, COMPRESSED ONIONS MAY BE USED. NOTE: 2. ONE NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A00400. Recipe Number: Q03700 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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Nutrition (calculated from recipe ingredients)
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Calories: 51
Calories From Fat: 37
Total Fat: 4.1g
Cholesterol: 2.3mg
Sodium: 354.7mg
Potassium: 51.3mg
Carbohydrates: 3.2g
Fiber: <1g
Sugar: 1.4g
Protein: <1g