Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 18 pounds | SPINACH FZ |
| 1⅞ pounds | ONIONS DRY |
| ⅔ cup | SHORTENING; 3LB |
| 2 tablespoons | PEPPER BLACK 1 LB CN |
| 2¼ cup | VINEGAR CIDER |
| 1½ tablespoon | SALT TABLE 5LB |
1. COOK SPINACH ACCORDING TO RECIPE NO. Q-G-3, GUIDELINES FOR COOKING FROZEN VEGETABLES. DRAIN.
2. SAUTE' ONIONS IN OIL OR SHORTENING UNTIL TENDER.
3. STIR IN VINEGAR, SALT AND PEPPER; SIMMER 3 MINUTES.
4. POUR VINEGAR-ONION MIXTURE OVER SPINACH.
:
NOTE: 1. IN STEP 1, 24 LB 8 OZ (4-NO. 10 CN) CANNED SPINACH MAY BE USED FOR FROZEN SPINACH. HEAT ACCORDING TO RECIPE NO. Q-G-1.
NOTE: 2. IN STEP 2, 1 LB 14 OZ DRY ONIONS A.P. WILL YIELD 1 LB 11 OZ CHOPPED ONIONS.
Recipe Number: Q08500
SERVING SIZE: ½ CUP (3
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .