Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 18⅓ pounds | BEANS GREEN #10 |
| 1¼ pounds | ONIONS DRY |
| 2 pounds | SUGAR; GRANULATED 10 LB |
| 3 cups | SALAD OIL; 1 GAL |
| 2 tablespoons | PEPPER BLACK 1 LB CN |
| 1½ quart | VINEGAR CIDER |
| 2 ounces | SALT TABLE 5LB |
1. DRAIN CANNED GREEN BEANS.
2. COMBINE BEANS AND ONIONS. SET ASIDE FOR USE IN STEP 4.
3. COMBINE SUGAR, VINEGAR, SALAD OIL, SALT, AND PEPPER; WHIP OR SHAKE THOROUGHLY.
4. ADD DRESSING; BLEND WELL.
5. COVER; REFRIGERATE AT LEAST 6 HOURS UNTIL FLAVORS ARE WELL BLENDED.
KEEP
REFRIGERATED UNTIL READY TO SERVE.
NOTE: 1. IN STEP 2, 1 LB 6 OZ DRY ONIONS A.P. WILL YIELD 1 LB 4 OZ THINLY SLICED ONIONS.
NOTE: 2. IN STEP 2, 2½ OZ (⅔ CUPS PLUS 3 TBSP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A01100. Recipe Number: M04501
SERVING SIZE: ⅓ CUP
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .