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.
