Carrot & celery amandine

100 Servings

Quantity Ingredient
2½ gallon WATER; BOILING
½ ounce JUICE RESERVED
1½ pounds BUTTER PRINT SURE
8 pounds CARROTS FRESH
5¼ pounds CELERY FRESH
¾ ounce PECANS; SHELL 1 LB
2 ounces SALT TABLE 5LB

1. ADD CARROTS AND CELERY TO SALTED WATER.

2. BRING TO A BOIL; REDUCE HEAT; SIMMER 20 MINUTES OR UNTIL TENDER.

3. DRAIN; RESERVE CARROTS AND CELERY FOR USE IN STEP 5.

4. MELT BUTTER OR MARGARINE; ADD PECANS AND TOAST FOR ABOUT 10 MINUTES, STIR FREQUENTLY.

5. REMOVE TOASTED ALMONDS FROM HEAT; ADD LEMON JUICE; POUR MIXTURE OVER VEGETABLES. STIR CAREFULLY.

NOTE: 1. IN STEP 1, 9 LB 13 OZ FRESH CARROTS A.P. WILL YIELD 8 LB CARROTS CUT IN DIAGONAL SLICES, AND 7 LB 4 OZ FRESH CELERY A.P. WILL YIELD 5 LB 4 OZ

CELERY CUT IN DIAGONAL SLICES.

NOTE: 2. IN STEP 5, 1 LB 8OZ (6 LEMONS) FRESH LEMONS A.P. WILL YIELD 1 CUP

LEMON JUICE.

NOTE: 3. IN STEP 5, ¼ CUP FROZEN LEMON JUICE CONCENTRATE AND ¾ CUP COLD

WATER MAY BE USED FOR JUICE.

NOTE: 4. ONE-NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A00400.

Recipe Number: Q01600

SERVING SIZE: ½ CUP (2

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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