Source: U.S. Department of Defence
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Spanish Onions
Source: U.S. Department of Defence | |
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 VEGETABLES No.Q 034 00
SPANISH ONIONS
Yield 100
Portion 1/2 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
97 cal
13 g
2g
5g
0 mg
446 mg
44 mg
Ingredient
Weight
Measure
Issue
ONIONS,FRESH,QUARTERED
15 lbs
3 gal 2-7/8 qts
16-2/3 lbs
WATER,BOILING
25-1/8 lbs
3 gal
SALT
3-1/8 oz
1/4 cup 1-1/3 tbsp
TOMATOES,CANNED,CRUSHED,INCL LIQUIDS
13-1/4 lbs
1 gal 2 qts
PEPPERS,GREEN,FRESH,CHOPPED
4 lbs
3 qts 1/8 cup
4-7/8 lbs
3 lbs
2 qts 3-3/8 cup
4-1/8 lbs
CELERY,FRESH,CHOPPED
SUGAR,GRANULATED
1-3/4 oz
1/4 cup 1/3 tbsp
PEPPER,BLACK,GROUND
1/8 oz
1/3 tsp
OIL,SALAD
1 lbs
2 cup
FLOUR,WHEAT,GENERAL PURPOSE
4-3/8 oz
1 cup
Method
1
Cook onions in salted water 15 minutes or until tender; drain.
2
Spread 1-1/4 gallon onions in each steam table pan.
3
Combine tomatoes, peppers, celery, sugar, and pepper. Heat to boiling; simmer until vegetables are tender.
Blend salad oil and flour together; stir until smooth; add to tomatoes, stirring constantly. Cook 10 minutes or until slightly
4
thickened.
5 Pour 3 quarts tomato mixture over onions in each pan. Bake in 350 F. oven for 15 minutes. CCP: Heat to 145 F. or higher for 15
seconds. Hold at 140 F. or higher for service.
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https://theodora.com/recipies/vegetables/spanish_onions.html Copyright © 1995-2019 ITA all rights reserved.
|
| Yield: 100 | Portion: 1/2 Cup |
| Calories: | 97 cal |
| Carbohydrates: | 13 g |
| Protein: | 2g |
| Fat: | 5g |
| Cholesterol: | 0 mg |
| Sodium: | 446 mg |
| Calcium: | 44 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| ONIONS,FRESH,QUARTERED | 15 lbs | 3 gal 2-7/8 qts | 16-2/3 lbs |
| WATER,BOILING | 25-1/8 lbs | 3 gal | |
| SALT | 3-1/8 oz | 1/4 cup 1-1/3 tbsp | |
| TOMATOES,CANNED,CRUSHED,INCL LIQUIDS | 13-1/4 lbs | 1 gal 2 qts | |
| PEPPERS,GREEN,FRESH,CHOPPED | 4 lbs | 3 qts 1/8 cup | 4-7/8 lbs |
| CELERY,FRESH,CHOPPED | 3 lbs | 2 qts 3-3/8 cup | 4-1/8 lbs |
| SUGAR,GRANULATED | 1-3/4 oz | 1/4 cup 1/3 tbsp | |
| PEPPER,BLACK,GROUND | 1/8 oz | 1/3 tsp | |
| OIL,SALAD | 1 lbs | 2 cup | |
| FLOUR,WHEAT,GENERAL PURPOSE | 4-3/8 oz | 1 cup |
| Method: | |
|
1 Cook onions in salted water 15 minutes or until tender; drain. 2 Spread 1-1/4 gallon onions in each steam table pan. 3 Combine tomatoes, peppers, celery, sugar, and pepper. Heat to boiling; simmer until vegetables are tender. Blend salad oil and flour together; stir until smooth; add to tomatoes, stirring constantly. Cook 10 minutes or until slightly 4 thickened. 5 Pour 3 quarts tomato mixture over onions in each pan. Bake in 350 F. oven for 15 minutes. 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