Recipe - Tangy Spinach

18 pound SPINACH FZ
1 7/8 pound ONIONS DRY
2/3 cup SHORTENING; 3LB
2 tablespoon PEPPER BLACK 1 LB CN
2 One fourth cup VINEGAR CIDER
1 One half tablespoon SALT TABLE 5LB

1. COOK SPINACH ACCORDING TO RECIPE NO. QG3, 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 VINEGARONION MIXTURE OVER SPINACH.
:

NOTE: 1. IN STEP 1, 24 LB 8 OZ (4NO. 10 CN) CANNED SPINACH MAY BE USED
FOR FROZEN SPINACH. HEAT ACCORDING TO RECIPE NO. QG1.

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: 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.