Recipe - Carrot And Celery Amandine

2 One half ga WATER; BOILING
One half ounce JUICE RESERVED
1 One half pound BUTTER PRINT SURE
8 pound CARROTS FRESH
5 One fourth pound CELERY FRESH
Three fourths ounce PECANS; SHELL 1 LB
2 ounce SALT TABLE 5LB

1. ADD CARROTS AND CELERY TO SALTED WATER.

2. BRING TO A BOIL; REDUCE HEAT; SIMMER 20 MINUTES OR UNTIL TENDER.

3. DRAIN; RESERVE CARROTS AND CELERY FOR USE IN STEP 5.

4. MELT BUTTER OR MARGARINE; ADD PECANS AND TOAST FOR ABOUT 10 MINUTES,
STIR FREQUENTLY.

5. REMOVE TOASTED ALMONDS FROM HEAT; ADD LEMON JUICE; POUR MIXTURE OVER
VEGETABLES. STIR CAREFULLY.
NOTE: 1. IN STEP 1, 9 LB 13 OZ FRESH CARROTS A.P. WILL YIELD 8 LB CARROTS
CUT IN DIAGONAL SLICES, AND 7 LB 4 OZ FRESH CELERY A.P. WILL YIELD 5 LB 4
OZ
CELERY CUT IN DIAGONAL SLICES.

NOTE: 2. IN STEP 5, 1 LB 8OZ (6 LEMONS) FRESH LEMONS A.P. WILL YIELD 1
CUP
LEMON JUICE.

NOTE: 3. IN STEP 5, One fourth CUP FROZEN LEMON JUICE CONCENTRATE AND Three fourths CUP
COLD
WATER MAY BE USED FOR JUICE.

NOTE: 4. ONENO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A00400.

Recipe Number: Q01600

SERVING SIZE: One half CUP (2

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.