Update my dinner status, I'm making this tonight.
Servings: 100 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 2 1/2 ga WATER; BOILING
- 1 c RESERVED LIQUID
- 1 lb BUTTER PRINT SURE
- 20 lb CARROTS FRESH
- 4 oz SUGAR; GRANULATED 10 LB
- 2 1/2 lb SUGAR; GRANULATED 10 LB
- 1 tb GINGER GROUND
- 2 oz SALT TABLE 5LB
- 1 oz SALT TABLE 5LB
Preparation
PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 400 F. OVEN 1. ADD CARROTS AND SUGAR TO SALTED WATER. 2. BRING TO A BOIL; BOIL 15 MINUTES. 3. DRAIN; PLACE IN PAN; RESERVE 1 CUP LIQUID, PLACE 2 GAL CARROTS IN EACH OF ROASTING PANS (18 BY 24-INCHES). COMBINE LIQUID WITH SUGAR, SALT, GINGER, AND BUTTER OR MARGARINE. COOK UNTIL BLENDED AND SYRUP IS FORMED. POUR AN EQUAL QUANTITY OF SYRUP OVER CARROTS IN EACH PAN. 4. BAKE 30 MINUTES, BASTE AFTER 20 MINUTES. NOTE: 1. IN STEP 1, 24 LB 7 OZ FRESH CARROTS A.P. WILL YIELD 20 LB CARROTS CUT IN 2-INCH STRIPS. NOTE: 2. IN STEP 1, 26-NO. 303 CN OR 4-NO. 10 CN CANNED CARROTS MAY BE USED. OMIT STEPS 1 AND 2. NOTE: 3. IN STEP 1, 20 LB FRESH, SLICED, READY-TO-USE CARROTS OR 20 LB FROZEN, SLICED CARROTS MAY BE USED. NOTE: 4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD A02500. Recipe Number: Q01702 SERVING SIZE: 1/2 CUP From the (actually used today!). Downloaded from G Internet, G Internet.
