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Suggest a better descriptionPAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN 1. COOK ONIONS IN SALTED WATER 15 MINUTES OR UNTIL TENDER; DRAIN. 2. SPREAD ABOUT 1 1/4 GAL ONIONS IN EACH PAN. 3. COMBINE TOMATOES, PEPPERS,CELERY,SUGER,AND PEPPER. HEAT TO BOILING; SIMMER UNTIL VEGETABLES ARE TENDER. 4. BLEND MELTED SHORTENING OR SALAD OIL AND FLOUR TOGETHER; STIR UNTIL SMOOTH. ADD TO TOMATOES. STIRRING CONSTANTLY. COOK 10 MINUTES OR UNTIL SLIGHTLY THICKENED. 5. POUR 3 QT TOMATO MIXTURE OVER ONIONS IN EACH PAN. 6. BAKE 15 MINUTES. NOTE: 1, 16LB 10OZ DRY ONIONS A.P. WILL YIELD 15LB QUARTERED ONIONS. 4LB 14OZ FRESH SWEET PEPPERS A.P. WILL YIELD 4LB CHOPPED PEPPERS. 4LB 2OZ FRESH CELERY A.P. WILL YIELD 3LB CHOPPED CELERY. NOTE: 2. IN STEP 2, 18 LB 15 OZ (3-NO. 10 CN) CANNED WHOLE ONIONS MAY BE USED. DRAIN. NOTE: 3. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25. NOTE: 4. ONE NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A-4. Recipe Number: Q03400 SERVING SIZE: 1/2 CUP From the
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Serving Size: 1 Serving (163g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 70 | ||
Calories from Fat: 29 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.2g | 4 % | |
Saturated Fat 1.3g | 6 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 1.7mg | 1 % | |
Sodium 14.6mg | 1 % | |
Potassium 179.1mg | 5 % | |
Total Carbohydrate 9.8g | 3 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 7.8g | ||
Protein 1.2g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 70
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