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
Preparation
1. SAUTE ONIONS AND GARLIC IN BUTTER OR MARGARINE UNTIL TENDER. USE IN STEP 4. 2. ADD BEANS TO A SALTED WATER. 3. BRING TO A BOIL; COVER; SIMMER 10 MINUTES OR UNTIL BEANS ARE TENDER. DRAIN RESERVE 1 QT LIQUID. 4. DRAIN TOMATOES; CRUSH TOMATOES. COMBINE WITH ONIONS, BEANS, BEAN LIQUID, SALT, AND PEPPER. MIX LIGHTLY; SERVE HOT. NOTE: 1. FOLLOW STEP 1. OMIT STEPS 2 AND 3. USE 25 LB 4 OZ (4-NO. 10 CN) CANNED GREEN OR WAX BEANS FOR FROZEN BEANS. DRAIN; RESERVE 1 QT LIQUID FOR USE IN STEP 4. NOTE: 2. IN STEP 1, OMIT BUTTER. OMIT STEPS 2 AND 3. USE 2 LB (2-NO. 10 CN) CANNED DEHYDRATED GREEN BEANS OR 1 LB 15 OZ (2-NO. 2 1/2 CN) CANNED DEHYDRATED COMPRESSED GREEN BEANS FOR FROZEN BEANS. SEE RECIPE NO. Q-G-5000. DRAIN BEANS; RESERVE 1 QT LIQUID. IN STEP 4, OMIT PEPPER; COMBINE RESERVED LIQUID WITH INGREDIENTS. NOTE: 3. IN STEP 1, 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB SLICED ONIONS. NOTE: 4. IN STEP 1, 6 OZ (2 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A-11000. NOTE: 5. ONE NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A04000. Recipe Number: Q00703 SERVING SIZE: 1/2 CUP (3 From the (actually used today!). Downloaded from G Internet, G Internet.
