Source: U.S. Department of Defence
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Lyonnaise Green or Wax Beans
Source: U.S. Department of Defence | |
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 VEGETABLES No.Q 007 00
LYONNAISE GREEN OR WAX BEANS
Yield 100
Portion 1/2 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
54 cal
7g
2g
3g
7 mg
102 mg
35 mg
Ingredient
Weight
Measure
Issue
ONIONS,FRESH,SLICED
3 lbs
3 qts
3-3/8 lbs
BUTTER
12 oz
1-1/2 cup
BEANS,GREEN,FROZEN,WHOLE
16 lbs
3 gal 2-5/8 qts
SALT
5/8 oz
1 tbsp
WATER,BOILING
12-1/2 lbs
1 gal 2 qts
PEPPER,BLACK,GROUND
<1/16th oz
1/8 tsp
Method
1 Saute onions in butter or margarine until tender. Set aside for use in Step 4.
2 Add beans to boiling, salted water. Bring to a boil; cover; simmer 5 to 8 minutes, or until beans are just tender. Drain; reserve 1
quart liquid.
3 Combine onions, beans, bean liquid, and pepper. Mix lightly. Serve. CCP: Heat to 145 F. or higher for 15 seconds. Hold at 140 F.
or higher for service.
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|
| Yield: 100 | Portion: 1/2 Cup |
| Calories: | 54 cal |
| Carbohydrates: | 7g |
| Protein: | 2g |
| Fat: | 3g |
| Cholesterol: | 7 mg |
| Sodium: | 102 mg |
| Calcium: | 35 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| ONIONS,FRESH,SLICED | 3 lbs | 3 qts | 3-3/8 lbs |
| BUTTER | 12 oz | 1-1/2 cup | |
| BEANS,GREEN,FROZEN,WHOLE | 16 lbs | 3 gal 2-5/8 qts | |
| SALT | 5/8 oz | 1 tbsp | |
| WATER,BOILING | 12-1/2 lbs | 1 gal 2 qts | |
| PEPPER,BLACK,GROUND | <1/16th oz | 1/8 tsp |
| Method: | |
|
1 Saute onions in butter or margarine until tender. Set aside for use in Step 4. 2 Add beans to boiling, salted water. Bring to a boil; cover; simmer 5 to 8 minutes, or until beans are just tender. Drain; reserve 1 quart liquid. 3 Combine onions, beans, bean liquid, and pepper. Mix lightly. Serve. 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