PAN SIZE: 12 X 20 X 4 INCH STEAM TABLE PAN TEMPERATURE: 400 F. OVEN
EACH PAN 25 SERVINGS. 350 F. Conv. Oven
1. MELT BUTTER OR MARGARINE. ADD SALAD OIL OR MELTED SHORTENING AND FINELY
CHOPPED ONIONS. STIR WELL. SAUTE'' UNTIL ONIONS ARE TENDER, ABOUT 5 MIN..
2. ADD RICE TO ONION MIXTURE. COOK UNTIL RICE IS LIGHTLY BROWNED, ABOUT 10
MINUTES, STIRRING CONSTANTLY.
3. PLACE ABOUT 2 QT ONION AND RICE MIXTURE IN EACH PAN.
4. ADD BROTH OR GRAVY BASE CHICKEN, CONCENTRATED FROZEN ORANGE JUICE (FROM DISPENSER ON
BEVERAGE LINE) TO BOILING WATER; STIR WELL. POUR ABOUT 3 1/4 QT OVER RICE IN
EACH PAN. COVER.
5. BAKE 1 HOUR OR UNTIL RICE IS TENDER. STIR LIGHTLY WITH FORK.
6. SERVE HOT. RICE MAY BE GARNISHED WITH THINLY SLICED ORANGES.
:
NOTES: ***ALL NOTES ARE FOR 100 PORTIONS.
1. IN STEP 1, 6 LB 11 OZ DRY ONIONS A.P. WILL YIELD 6 LB FINELY CHOPPED
ONIONS.
2. IN STEPS 1 AND 2, A STEAM JACKETED KETTLE, TILT FRYING PAN, OR
ROASTING PAN ON TOP OF RANGE MAY BE USED.
3. IN STEP 4, 1 LB 5 OZ CANNED INSTANT ORANGE JUICE MAY BE USED.
4. IN STEP 5, IF CONVECTION OVEN IS USED, BAKE AT 350 F. 40 TO 45 MIN.
OR UNTIL TENDER, ON HIGH FAN, CLOSED VENT.
5. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.
