Tangy spinach

100 Servings

Ingredients

Quantity 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

Directions

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, .

Related recipes