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Name: Lyonnaise Green Beans (Fr
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 100
Cuisine: American
Ingredients: 2 oz Salt; 1 1/2 ga Water to cover; 16 lb BEANS GREEN FZ; 12 oz BUTTER PRINT SURE; 3 lb Onions; 3/4 ts PEPPER BLACK 1 LB CN

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INGREDIENTS

2 oz Salt
1 1/2 ga Water to cover
16 lb BEANS GREEN FZ
12 oz BUTTER PRINT SURE
3 lb Onions
3/4 ts PEPPER BLACK 1 LB CN

Servings

INSTRUCTIONS

1. SAUTE ONIONS IN BUTTER OR MARGARINE UNTIL TENDER. SET ASIDE FOR USE IN STEP 4. 2. ADD BEANS TO SALTED WATER. 3. BRING TO A BOIL; COVER; SIMMER 10 MINUTES OR UNTIL BEANS ARE TENDER. DRAIN; RESERVE 1 QT LIQUID. 4. COMBINE ONIONS, BEANS, BEAN LIQUID, SALT, AND PEPPER. MIX LIGHTLY; SERVE 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-5. 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: Q00700 SERVING SIZE: 1/2 CUP (3 From the (actually used today!). Downloaded from G Internet, G Internet.

NOTES

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Lyonnaise Green Beans (Fr

2 oz Salt
1 1/2 ga Water to cover
16 lb BEANS GREEN FZ
12 oz BUTTER PRINT SURE
3 lb Onions
3/4 ts PEPPER BLACK 1 LB CN

1.  SAUTE ONIONS IN BUTTER OR MARGARINE UNTIL TENDER. SET ASIDE FOR USE IN  STEP 4.    2.  ADD BEANS TO SALTED WATER.    3.  BRING TO A BOIL; COVER; SIMMER 10 MINUTES OR UNTIL BEANS ARE TENDER.  DRAIN; RESERVE 1 QT LIQUID.    4.  COMBINE ONIONS, BEANS, BEAN LIQUID, SALT, AND PEPPER.  MIX LIGHTLY;  SERVE    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-5. 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: Q00700    SERVING SIZE: 1/2 CUP (3    From the <Army Master Recipe Index File> (actually used today!).  Downloaded from G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (134g)
Recipe Makes: 100 Servings

Calories: 42
Calories from Fat: 3 (7%)

Amt Per Serving		% DV

	Total Fat 0.3g	0 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 5.7mg		0 %
Potassium 179.4mg		5 %
Total Carbohydrate 10.2g		3 %
	Dietary Fiber 3g	12 %
	Sugars, other 7.2g
Protein 1.5g		2 %
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Calories per serving: 42

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