| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 18 | lb | SPINACH FZ |
| 1 7/8 | lb | ONIONS DRY |
| 2/3 | c | SHORTENING; 3LB |
| 2 | tb | PEPPER BLACK 1 LB CN |
| 2 1/4 | c | VINEGAR CIDER |
| 1 1/2 | tb | SALT TABLE 5LB |
INSTRUCTIONS
1. COOK SPINACH ACCORDING TO RECIPE NO. Q-G-3, GUIDELINES FOR COOKING FROZEN VEGETABLES. DRAIN. 2. SAUTE' ONIONS IN OIL OR SHORTENING UNTIL TENDER. 3. STIR IN VINEGAR, SALT AND PEPPER; SIMMER 3 MINUTES. 4. POUR VINEGAR-ONION MIXTURE OVER SPINACH. : NOTE: 1. IN STEP 1, 24 LB 8 OZ (4-NO. 10 CN) CANNED SPINACH MAY BE USED FOR FROZEN SPINACH. HEAT ACCORDING TO RECIPE NO. Q-G-1. NOTE: 2. IN STEP 2, 1 LB 14 OZ DRY ONIONS A.P. WILL YIELD 1 LB 11 OZ CHOPPED ONIONS. Recipe Number: Q08500 SERVING SIZE: 1/2 CUP (3 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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