Cauliflower parmesan

100 Servings

Ingredients

Quantity Ingredient
1½ gallon WATER; BOILING
2½ quart WATER
3 tablespoons BUTTER PRINT SURE
2 pounds CHEESE GRATED 1LB
9 ounces MILK; DRY NON-FAT L HEAT
16 pounds CAULIFLOWER FZ
1½ pounds ONIONS DRY
6¼ pounds SOUP CHICKEN NOODLE

Directions

PAN: 12 BY 20 BY 2½-INCH STEAM TABLE PAN 1. SAUTE' ONIONS IN BUTTER OR MARGARINE UNTIL TENDER. SET ASIDE FOR USE IN STEP 3.

2. BLEND SOUP, WATER, AND MILK TOGETHER. ADD PARMESAN CHEESE; MIX WELL.

3. ADD SAUTE'ED ONIONS TO MIXTURE; HEAT THOROUTHLY. SET ASIDE FOR USE IN STEP 5.

4. ADD SALT TO BOILING WATER.

5. ADD CAULIFLOWER TO BOILING SALTED WATER; RETURN TO A BOIL. COVER, REDUCE

HEAT; COOK FOR 4 MINUTES OR UNTIL TENDER. DRAIN; PLACE AN EQUAL QUANTITY IN

EACH PAN.

6. POUR ABOUT 3 ½ QT SAUCE OVER CAULIFLOWER IN EACH PAN.

NOTE: 1. IN STEP 1, 1 LB 11 OZ DRY ONIONS A.P. WILL YIELD 1 LB 8 OZ CHOPPED

ONIONS.

NOTE: 2. IN STEP 1, 3 OZ (1 CUP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE

CARD A01100.

NOTE: 3. IN STEP 5, 8 OZ (2 CUPS) DRY BREAD CRUMBS BROWNED IN 8 OZ (1 ½ CUPS) MELTED BUTTER OR MARGARINE MAY BE SPRINKLED OVER BROCCOLI AND SAUCE.

USE 1 CUP BUTTERED CRUMBS FOR EACH PAN; HEAT IN A 350 F. OVEN FOR 20 MINUTES.

NOTE: 4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD A02500.

Recipe Number: Q02402

SERVING SIZE: ½ CUP W/

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

Downloaded from Glen's MM Recipe Archive, .

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