| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
100 |
Servings |
INGREDIENTS
| 2 3/4 |
ga |
WATER; COLD |
| 1 1/2 |
qt |
ONION GREEN FRESH |
| 1 1/2 |
qt |
PEPPER SWT GRN FRESH |
| 9 |
lb |
RICE 10LB |
| 1/2 |
c |
SALAD OIL; 1 GAL |
| 3 |
tb |
SALAD OIL; 1 GAL |
| 2 |
ts |
PEPPER BLACK 1 LB CN |
| 3 |
tb |
SALT TABLE 5LB |
INSTRUCTIONS
1. COMBINE RICE, WATER, SALT, AND SALAD OIL; BRING TO A BOIL. STIR
OCCASIONALLY.
2. COVER TIGHTLY; SIMMER 20 TO 25 MINUTES. DO NOT STIR.
3. REMOVE FROM HEAT.
4. SAUTE' THINLY SLICED GREEN ONIONS WITH TOPS AND FRESH CHOPPED
SWEET PEPPERS IN SALAD OIL OR MELTED SHORTENING UNTIL TENDER.
ADD TO STEAMED RICE TOGETHER WITH PARSLEY AND BLACK PEPPER. TOSS
WELL TO BLEND INGREDIENTS.
Recipe Number: E00502
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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