Green beans parisienne (f

100 Servings

Ingredients

Quantity Ingredient
2½ cup WATER
½ cup BUTTER PRINT SURE
¼ cup BUTTER PRINT SURE
2 cups CHEESE GRATED 1LB
16 pounds BEANS GREEN FZ
1⅛ pounds ONIONS DRY
2 cups BREAD SNDWICH 22OZ #51
1 tablespoon WORCESTERSHIRE SAUCE

Directions

4⅔ lb -

1. SAUTE' ONIONS IN BUTTER OR MARGARINE UNTIL TENDER.

2. BLEND SOUP, WATER AND WORCHESTERSHIRE SAUCE INTO ONION MIXTURE.

3. COOK FROZEN GREEN BEANS. COOK ACCORDING TO DIRECTIONS ON RECIPE NO. Q-G-3 OR Q-G-6.

4. ADD BEANS TO MIXTURE; MIX CAREFULLY.

5. PLACE ABOUT 6 ¼ QT MIXTURE IN EACH PAN.

6. COMBINE BREAD CRUMBS AND MELTED BUTTER OR MARGARINE.

7. SPRINKLE ABOUT 1 CUP OVER MIXTURE IN EACH PAN.

8. SPRINKLE 1 CUP CHEESE OVER BREAD CRUMBS IN EACH PAN.

9. BAKE 20 MINUTES OR UNTIL SAUCE IS BUBBLING AND CHEESE IS MELTED.

NOTE:

1. IN STEP 3, 2 ¼ OZ (⅔ CUP PLU 4 ½ TSP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A-11.

2. IN STEP 3, 1 LB 4 OZ DRY ONIONS A.P. WILL YIELD 1 LB 2 OZ SLICED ONIONS.

3. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.

4. ONE-NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A-4.

5. IN STEP 8, IF CONVECTION OVEN IS USED, BAKE AT 350 F. 15 MINUTES ON HIGH FAN; OPEN VENT. Recipe Number: Q04201

SERVING SIZE: ½ CUP (3

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

Downloaded from Glen's MM Recipe Archive, .

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