Yield: 100 Servings
Measure | Ingredient |
---|---|
2½ gallon | WATER; BOILING |
1 cup | BUTTER PRINT SURE |
1 tablespoon | GARLIC DEHY GRA |
8 pounds | RICE 10LB |
10 ounces | SOUP GRAVY BASE BEEF |
1 cup | SALAD OIL; 1 GAL |
1. MELT BUTTER OR MARGARINE. ADD SALAD OIL OR MELTED SHORTENING, AND GARLIC. STIR WELL. SAUTE UNTIL TENDER.
2. ADD RICE TO SAUTEED GARLIC. 3. PLACE ABOUT 3¼ QT OF ONION AND RICE MIXTURE IN EACH PAN.
4. ADD DEHYDRATED ONION SOUP TO BOILING WATER; POUR ABOUT 1 ¼ GAL MIXTURE
OVER RICE IN EACH PAN.
5. BAKE 1 HOUR OR UNTIL RICE IS TENDER. STIR LIGHTLY WITH FORK.
SERVE HOT.
Recipe Number: E00802
SERVING SIZE: ¾ CUP
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .