Yield: 100 Servings
Measure | Ingredient |
---|---|
2½ cup | WATER |
½ cup | BUTTER PRINT SURE |
¼ cup | BUTTER PRINT SURE |
2 cups | CHEESE GRATED 1LB |
16 pounds | BEANS GREEN FZ |
1⅛ pounds | ONIONS DRY |
2 cups | BREAD SNDWICH 22OZ #51 |
1 tablespoon | WORCESTERSHIRE SAUCE |
4⅔ lb -
1. SAUTE' ONIONS IN BUTTER OR MARGARINE UNTIL TENDER.
2. BLEND SOUP, WATER AND WORCHESTERSHIRE SAUCE INTO ONION MIXTURE.
3. COOK FROZEN GREEN BEANS. COOK ACCORDING TO DIRECTIONS ON RECIPE NO. Q-G-3 OR Q-G-6.
4. ADD BEANS TO MIXTURE; MIX CAREFULLY.
5. PLACE ABOUT 6 ¼ QT MIXTURE IN EACH PAN.
6. COMBINE BREAD CRUMBS AND MELTED BUTTER OR MARGARINE.
7. SPRINKLE ABOUT 1 CUP OVER MIXTURE IN EACH PAN.
8. SPRINKLE 1 CUP CHEESE OVER BREAD CRUMBS IN EACH PAN.
9. BAKE 20 MINUTES OR UNTIL SAUCE IS BUBBLING AND CHEESE IS MELTED.
NOTE:
1. IN STEP 3, 2 ¼ OZ (⅔ CUP PLU 4 ½ TSP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A-11.
2. IN STEP 3, 1 LB 4 OZ DRY ONIONS A.P. WILL YIELD 1 LB 2 OZ SLICED ONIONS.
3. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.
4. ONE-NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A-4.
5. IN STEP 8, IF CONVECTION OVEN IS USED, BAKE AT 350 F. 15 MINUTES ON HIGH FAN; OPEN VENT. Recipe Number: Q04201
SERVING SIZE: ½ CUP (3
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .