Source: U.S. Department of Defence
| | JOBS | DRUGS | ANATOMY | DIAMONDS | HEALTH TOPICS | DISEASES | ENERGY | GEOLOGY | AIRPORTS | SEAPORTS | COUNTRIES | FLAGS | MAPS | |
| |
|
|
|
| |
|
Beets in Orange-Lemon Sauce
Source: U.S. Department of Defence | |
|
| |
Custom Search
|
 VEGETABLES No.Q 008 01
BEETS IN ORANGE-LEMON SAUCE
Yield 100
Portion 3/4 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
103 cal
21 g
2g
2g
0 mg
539 mg
26 mg
Ingredient
Weight
Measure
Issue
BEETS,CANNED,SLICED,INCL LIQUIDS
39 lbs
4 gal 2 qts
CLOVES,GROUND
1/3 oz
1 tbsp
CORNSTARCH
6-3/4 oz
1-1/2 cup
WATER,COLD
1-5/8 lbs
3 cup
SUGAR,GRANULATED
1-1/2 lbs
3-3/8 cup
SALT
5/8 oz
1 tbsp
JUICE,LEMON
6-1/2 oz
3/4 cup
LEMON RIND,GRATED
5/8 oz
3 tbsp
1-2/3 lbs
3 cup
JUICE,ORANGE
MARGARINE
8 oz
1 cup
Method
1
Drain beets; reserve liquid for use in Step 2 and beets for use in Step 6.
2
Take reserved liquid and add water to equal 4 quarts per 100 portions and add cloves; bring to a boil.
3
Dissolve cornstarch in cold water; add to boiling liquid. Cook 5 minutes; stirring constantly until thick and clear.
4
Add sugar, salt, lemon and orange juices, lemon rind, and margarine or butter to thickened mixture, stir until blended.
5
Add drained beets to sauce. CCP: Heat to 145 F. or higher for 15 seconds. Hold at 140 F. or higher for service.
 Please bookmark this page (add it to your favorites).
If you wish to link to this page, you can do so by referring to the URL address below this line.
https://theodora.com/recipies/vegetables/beets_in_orangelemon_sauce.html Copyright © 1995-2019 ITA all rights reserved.
|
| Yield: 100 | Portion: 3/4 Cup |
| Calories: | 103 cal |
| Carbohydrates: | 21 g |
| Protein: | 2g |
| Fat: | 2g |
| Cholesterol: | 0 mg |
| Sodium: | 539 mg |
| Calcium: | 26 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| BEETS,CANNED,SLICED,INCL LIQUIDS | 39 lbs | 4 gal 2 qts | |
| CLOVES,GROUND | 1/3 oz | 1 tbsp | |
| CORNSTARCH | 6-3/4 oz | 1-1/2 cup | |
| WATER,COLD | 1-5/8 lbs | 3 cup | |
| SUGAR,GRANULATED | 1-1/2 lbs | 3-3/8 cup | |
| SALT | 5/8 oz | 1 tbsp | |
| JUICE,LEMON | 6-1/2 oz | 3/4 cup | |
| LEMON RIND,GRATED | 5/8 oz | 3 tbsp | |
| JUICE,ORANGE | 1-2/3 lbs | 3 cup | |
| MARGARINE | 8 oz | 1 cup |
| Method: | |
|
1 Drain beets; reserve liquid for use in Step 2 and beets for use in Step 6. 2 Take reserved liquid and add water to equal 4 quarts per 100 portions and add cloves; bring to a boil. 3 Dissolve cornstarch in cold water; add to boiling liquid. Cook 5 minutes; stirring constantly until thick and clear. 4 Add sugar, salt, lemon and orange juices, lemon rind, and margarine or butter to thickened mixture, stir until blended. 5 Add drained beets to sauce. CCP: Heat to 145 F. or higher for 15 seconds. Hold at 140 F. or higher for service. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence