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Recipes - GREEN BEAN PARISIENNE Recipe

Recipe Name

GREEN BEAN PARISIENNE

Submitted by

jgouker

Recipe Description

Q04201

Quantity	100	Quantity Unit	SERVINGS (1/2 CUP)	Servings
Prep Time (minutes)	20	Cook Time (minutes)	30	Ready In (minutes)	50

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Ingredients
Amt.	Measure	Ingredient



4 1/2	cups, chopped	Large Yellow Onions, Chopped
1/4	cup	margarine
2 1/2	cups (8 fl oz)	water
9	cups (8 fl oz)	cream of mushroom soup
1	tablespoon	Worcestershire sauce
1 1/2	gallons	water
32	cups	green beans 2 # 10 cans
2	cups	Bread crumbs or crushed cornflakes
1/2	cup	margarine
2	cups	grated parmesan

Steps

Sequence	Step

1	PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 350 F. OVEN 50 SERVINGS PER PAN. PREPREPARATION INSTRUCTIONS: TRIM WASH AND PREPARE VEGETABLES IAW A03100. SLICE ONIONS. FRESH VEGETABLE WEIGHTS/MEASURES ARE TRIMMED PREPARED WEIGHTS. DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A01100. MELT BUTTER OR MARGARINE PRIOR TO USE IN STEP 5. 1. SAUTE'' ONIONS IN BUTTER OR MARGARINE UNTIL TENDER. 2. BLEND SOUP, WATER AND WORCESTERSHIRE SAUCE INTO ONION MIXTURE. 3. COOK GREEN BEANS AS FOLLOWS: PREPARATION INSTRUCTIONS: VEGETABLES SHOULD BE COOKED IN PRESCRIBED AMOUNTS OF WATER TO ENSURE MAXIMUM AMOUNTS OF NUTRIENTS ARE RETAINED. COOKING TIME REFERS TO TIME AFTER WATER HAS RETURNED TO SECOND BOIL. TAP LIGHTLY TO BREAK UP SOLID BLOCKS. A. BRING WATER TO A BOIL IN A STEAM-JACKETED KETTLE OR STOCK POT. B. ADD VEGETABLES; STIR WELL. C. RETURN TO A BOIL; COVER. D. REDUCE HEAT; COOK GENTLY FOR 5 TO 8 MINUTES OR UNTIL VEGETABLE IS JUST TENDER. E. DRAIN; ADD BEANS TO ONION MIXTURE; MIX LIGHTLY. 4. PLACE ABOUT 6 1/4 QT MIXTURE IN EACH PAN. 5. COMBINE BREAD CRUMBS AND MELTED BUTTER OR MARGARINE. 6. SPRINKLE ABOUT 1 CUP OVER MIXTURE IN EACH PAN. 7. SPRINKLE 1 CUP CHEESE OVER BREAD CRUMBS IN EACH PAN. 8. BAKE 20 MINUTES OR UNTIL SAUCE IS BUBBLING AND CHEESE IS MELTED. 9. SERVE HOT; ONE-NO. 8 SCOOP MAY BE USED. SEE RECIPE A00400.

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