Smothered onions (dehydra

Yield: 100 Servings

Measure Ingredient
4 gallons WATER; WARM
7½ pounds ONIONS DRY
2 cups SHORTENING; 3LB
1 teaspoon PEPPER BLACK 1 LB CN
5 tablespoons SALT TABLE 5LB

1. REHYDRATE ONIONS IN WATER 1 HOUR; DRAIN WELL.

2. BLEND MELTED SHORTENING OR SALAD OIL, SALT, AND PEPPER WITH ONIONS IN STEAM JACKETED KETTLE OR STOCK POT.

3. COVER; BRING TO A BOIL. REDUCE HEAT; SIMMER 20 MINUTES OR UNTIL TENDER AND SLIGHTLY BROWNED; STIRRING OCCASIONALLY.

4. DRAIN WELL.

NOTE: 1. IN STEP 1, 7 LB 8 OZ (61/3-NO. 2½ CN) CANNED, DEHYDRATED, COMPRESSED ONIONS MAY BE USED.

NOTE: 2. ONE NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A00400.

Recipe Number: Q03700

SERVING SIZE: ½ CUP

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

Downloaded from Glen's MM Recipe Archive, .

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