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Herbed Green Beans
Source: U.S. Department of Defence

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VEGETABLES No.Q 026 00
HERBED GREEN BEANS
Yield 100
Portion 3/4 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
58 cal
9g
2g
2g
0 mg
484 mg
60 mg
Ingredient
Weight
Measure
Issue
ONIONS,FRESH,CHOPPED
6 lbs
1 gal 1/4 qts
6-2/3 lbs
CELERY,FRESH,CHOPPED
3 lbs
2 qts 3-3/8 cup
4-1/8 lbs
MARGARINE
9 oz
1-1/8 cup
GARLIC POWDER
1/2 oz
1 tbsp
BASIL,DRIED,CRUSHED
3/4 oz
1/4 cup 1-1/3 tbsp
ROSEMARY,GROUND
1/2 oz
1/4 cup 2/3 tbsp
BEANS,GREEN,CANNED
38-1/8 lbs
4 gal 2 qts
Method
1 Saute onions and celery in butter or margarine until tender.
2 Add garlic powder, basil and rosemary to sauteed vegetables; mix well.
3 Drain green beans, reserving liquid. Prepare canned green beans. Add beans and reserved liquid to onion-herb mixture. CCP:
Heat to 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher.



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Herbed Green Beans

Yield: 100 Portion: 3/4 Cup
Calories: 58 cal
Carbohydrates: 9g
Protein: 2g
Fat: 2g
Cholesterol: 0 mg
Sodium: 484 mg
Calcium: 60 mg

Ingredient Weight Measure Issue
ONIONS,FRESH,CHOPPED 6 lbs 1 gal 1/4 qts 6-2/3 lbs
CELERY,FRESH,CHOPPED 3 lbs 2 qts 3-3/8 cup 4-1/8 lbs
MARGARINE 9 oz 1-1/8 cup
GARLIC POWDER 1/2 oz 1 tbsp
BASIL,DRIED,CRUSHED 3/4 oz 1/4 cup 1-1/3 tbsp
ROSEMARY,GROUND 1/2 oz 1/4 cup 2/3 tbsp
BEANS,GREEN,CANNED 38-1/8 lbs 4 gal 2 qts

Method:
1 Saute onions and celery in butter or margarine until tender.
2 Add garlic powder, basil and rosemary to sauteed vegetables; mix well.
3 Drain green beans, reserving liquid. Prepare canned green beans. Add beans and reserved liquid to onion-herb mixture. CCP:
Heat to 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher.

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/herbed_green_beans.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence