Green beans parisienne

Yield: 100 Servings

Measure Ingredient
2½ cup WATER
½ cup BUTTER PRINT SURE
¼ cup BUTTER PRINT SURE
2 cups CHEESE GRATED 1LB
25¼ pounds BEANS GREEN #10
1⅛ pounds ONIONS DRY
2 cups BREAD SNDWICH 22OZ #51
1 tablespoon WORCESTERSHIRE SAUCE

4⅔ lb -

PAN: 12 BY 20 BY 2 ½-INCH STEAM TABLE PAN TEMPERATURE: 350 F. OVEN :

1. SAUTE' ONIONS IN BUTTER OR MARGARINE UNTIL TENDER.

2. BLEND SOUP, WATER, AND WORCESTERSHIRE SAUCE INTO ONION-MIXTURE.

3. DRAIN BEANS; ADD TO MIXTURE; MIX CAREFULLY.

4. PLACE EQUAL AMOUNT MIXTURE IN EACH PAN.

5. COMBINE BREAD CRUMBS AND MELTED BUTTER OR MARGARINE.

6. SPRINKLE EQUAL AMOUNT OVER MIXTURE IN EACH PAN.

7. SPRINKLE EQUAL AMOUNT CHEESE OVER BREAD CRUMBS IN EACH PAN.

8. BAKE 20 MINUTES OR UNTIL SAUCE IS BUBBLING AND CHEESE IS MELTED.

:

**ALL NOTES ARE PER 100 PORTIONS.

NOTE: 1. IN STEP 3, 2 ¼ OZ (⅔ CUP PLUS 4 ½ TSP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A01100.

NOTE: 2. IN STEP 3, 1 LB 4 OZ DRY ONIONS A.P. WILL YIELD 1 LB 2 OZ SLICED ONIONS.

NOTE: 3. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.

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

NOTE: 5. IN STEP 8, IF CONVECTION OVEN IS USED, BAKE AT 350 F.

15 MINUTES ON HIGH FAN; OPEN VENT.

Recipe Number: Q04200

SERVING SIZE: ½ CUP (3

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

Downloaded from Glen's MM Recipe Archive, .

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