Lyonnaise carrots (fresh)

100 Servings

Ingredients

Quantity Ingredient
2½ gallon WATER; BOILING
1 pounds BUTTER PRINT SURE
20 pounds CARROTS FRESH
1 pounds ONIONS DRY
4 ounces SUGAR; GRANULATED 10 LB
1 teaspoon PEPPER BLACK 1 LB CN
1 ounce SALT TABLE 5LB
2 ounces SALT TABLE 5LB

Directions

PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 400 F. OVEN 1. ADD CARROTS AND SUGAR TO SALTED WATER.

2. BRING TO BOIL; BOIL 15 MINUTES.

3. DRAIN; PLACE IN PAN.

4. SAUTE' ONIONS IN BUTTER OR MARGARINE UNTIL TENDER; ADD TO CARROTS.

5. ADD SALT AND PEPPER; MIX LIGHTLY.

6. BAKE 30 MINUTES.

7. GARNISH WITH PARSLEY BEFORE SERVING.

NOTE: 1. IN STEP 1, 24 LB 7 OZ FRESH CARROTS A.P. WILL YIELD 20 LB CARROTS CUT IN 2-INCH STRIPS.

NOTE: 2. IN STEP 1, 26-NO. 303 CN OR 4-NO. 10 CN CANNED CARROTS MAY BE USED. OMIT STEPS 1 AND 2.

NOTE: 3. IN STEP 1, 20 LB FRESH, SLICED, READY-TO-USE CARROTS OR 20 LB FROZEN, SLICED CARROTS MAY BE USED.

NOTE: 4. IN STEP 4, 2 OZ (⅔ CUP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE CARD A01100.

NOTE: 5. IN STEP 4, 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED ONIONS.

NOTE: 6. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD A02500.

Recipe Number: Q01700

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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