Recipe - Green Beans Parisienne (F

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
16 pound BEANS GREEN FZ
1 1/8 pound ONIONS DRY
2 cup BREAD SNDWICH 22OZ #51
1 tablespoon WORCESTERSHIRE SAUCE

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. QG3 OR QG6.

4. ADD BEANS TO MIXTURE; MIX CAREFULLY.

5. PLACE ABOUT 6 One fourth 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 One fourth OZ (2/3 CUP PLU 4 One half TSP) DEHYDRATED ONIONS
MAY BE USED. SEE RECIPE NO. A11.

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. A25.

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

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: 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.