Beets in orange-lemon sau

100 Servings

Ingredients

Quantity Ingredient
2 cups WATER; COLD
2 tablespoons LEMON RIND
2¾ quart WATER & RESERVED LIQUID
2½ pounds ORANGES FRESH
26 pounds BEETS #10
5 ounces STARCH EDIBLE CORN
1 pounds SUGAR; GRANULATED 10 LB
1 tablespoon CLOVES GROUND
2 ounces SALT TABLE 5LB

Directions

1. DRAIN BEETS; RESERVE LIQUID FOR USE IN STEP 2 AND BEETS FOR USE IN STEP 6.

2. ADD CLOVES TO LIQUID; BRING TO A BOIL.

3. DISSOLVED CORNSTARCH IN COLD WATER; ADD TO BOILING LIQUID.

4. COOK 5 MINUTES; STIRRING CONSTANTLYL UNTIL THICK AND CLEAR.

5. ADD SUGAR, SALT, LEMON JUICE, ORANGE JUICE, AND BUTTER OR MARGARINE TO THICKENED MIXTURE; STIR UNTIL BLENDED.

6. ADD DRAINED BEETS TO SAUCE; HEAT TO A BOIL.

NOTE: IN STEP 5, (3 TBSP-3 LEMONS A.P.); (2 LB 8 OZ-5 ORANGES A.P.); ⅛ 32 OZ CN FROZEN ORANGE JUICE COMBINED WITH 1½ CUP WATER; ⅓-NO. 3 CYL CANNED ORANGE JUICE.

Recipe Number: Q00801

SERVING SIZE: ½ CUP (4

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

Downloaded from Glen's MM Recipe Archive, .

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