Recipe - Lyonnaise Green Beans (Fr

1 One half ga WATER TO COVER
12 ounce BUTTER PRINT SURE
16 pound BEANS GREEN FZ
3 pound ONIONS DRY
Three fourths teaspoon PEPPER BLACK 1 LB CN
2 ounce SALT TABLE 5LB

1. SAUTE' ONIONS IN BUTTER OR MARGARINE UNTIL TENDER. SET ASIDE FOR USE IN
STEP 4.

2. ADD BEANS TO SALTED WATER.

3. BRING TO A BOIL; COVER; SIMMER 10 MINUTES OR UNTIL BEANS ARE TENDER.
DRAIN; RESERVE 1 QT LIQUID.

4. COMBINE ONIONS, BEANS, BEAN LIQUID, SALT, AND PEPPER. MIX LIGHTLY;
SERVE

NOTE: 1. FOLLOW STEP 1. OMIT STEPS 2 AND 3. USE 25 LB 4 OZ (4NO. 10 CN)
CANNED GREEN OR WAX BEANS FOR FROZEN BEANS. DRAIN; RESERVE 1 QT LIQUID
FOR USE IN STEP 4.

NOTE: 2. IN STEP 1, OMIT BUTTER. OMIT STEPS 2 AND 3. USE 2 LB (2NO. 10
CN)
CANNED DEHYDRATED GREEN BEANS OR 1 LB 15 OZ (2NO. 2 One half CN) CANNED
DEHYDRATED
COMPRESSED GREEN BEANS FOR FROZEN BEANS. SEE RECIPE NO. QG5. DRAIN BEANS;
RESERVE 1 QT LIQUID. IN STEP 4, OMIT PEPPER; COMBINE RESERVED LIQUID WITH
INGREDIENTS.

NOTE: 3. IN STEP 1, 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB SLICED
ONIONS.

NOTE: 4. IN STEP 1, 6 OZ (2 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE
RECIPE
NO. A11000.

NOTE: 5. ONE NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A04000.

Recipe Number: Q00700

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.