Servings: 100 Portions
Portions: 1/2 Cup Each
3 quart (4 lb) onions, dry, chopped
1-1/2 quart (2 lb) celery, fresh, chopped
1-1/2 quart (3 lb) butter or margarine
1 1/3 tablespoon garlic, dehydrated
3 tablespoon basil, sweet
3 tablespoon rosemary
3 gallon (25 lb 4 oz or 4-No 10 can) beans, green, canned
Sauté onions and celery in butter or margarine until tender. Add dehydrated garlic, basil, and rosemary to sauté ed vegetables; mix well. Drain green beans, reserving 2 cups liquid. Add beans and reserved liquid to onion-herb mixture. Heat on low heat about 20 minutes until flavors are blended.
NOTE:
In Step 1, 4 lb 7 oz dry onions A.P. will yield 4 lb chopped onions.
20 lb frozen green beans may be used for canned green beans.