Recipe - Green Beans Parisienne

2 One half cup WATER
4 2/3 pound
One half cup BUTTER PRINT SURE
One fourth cup BUTTER PRINT SURE
2 cup CHEESE GRATED 1LB
25 One fourth pound BEANS GREEN #10
1 1/8 pound ONIONS DRY
2 cup BREAD SNDWICH 22OZ #51
1 tablespoon WORCESTERSHIRE SAUCE

PAN: 12 BY 20 BY 2 1/2INCH STEAM TABLE PAN TEMPERATURE: 350 F. OVEN
:

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

2. BLEND SOUP, WATER, AND WORCESTERSHIRE SAUCE INTO ONIONMIXTURE.

3. DRAIN BEANS; ADD TO MIXTURE; MIX CAREFULLY.

4. PLACE EQUAL AMOUNT MIXTURE IN EACH PAN.

5. COMBINE BREAD CRUMBS AND MELTED BUTTER OR MARGARINE.

6. SPRINKLE EQUAL AMOUNT OVER MIXTURE IN EACH PAN.

7. SPRINKLE EQUAL AMOUNT CHEESE OVER BREAD CRUMBS IN EACH PAN.

8. BAKE 20 MINUTES OR UNTIL SAUCE IS BUBBLING AND CHEESE IS MELTED.
:
**ALL NOTES ARE PER 100 PORTIONS.

NOTE: 1. IN STEP 3, 2 One fourth OZ (2/3 CUP PLUS 4 One half TSP) DEHYDRATED ONIONS
MAY BE USED. SEE RECIPE NO. A01100.

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

NOTE: 3. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE
NO. A25.

NOTE: 4. ONENO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A4.

NOTE: 5. IN STEP 8, IF CONVECTION OVEN IS USED, BAKE AT 350 F.
15 MINUTES ON HIGH FAN; OPEN VENT.
Recipe Number: Q04200

SERVING SIZE: One half CUP (3

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