SAVORY BREAD DRESSING (261) RECIPE (114)

Name	Value
NAME	SAVORY BREAD DRESSING
INGREDIENT	ONIONS, DEHYD, CHOPPED QUANTITY: .125 ASSOCIATED NUTRIENT: ONIONS, DEHYDRATED, FLAKED NUTRIENT AMOUNT IN LBS.: .125 MARGARINE, SALTED, BULK QUANTITY: 1 ASSOCIATED NUTRIENT: MARGARINE, REGULAR, HARD, SYBN NUTRIENT AMOUNT IN LBS.: 1 CELERY, CHOPPED FRESH QUANTITY: 1 ASSOCIATED NUTRIENT: CELERY, CKD WO/SALT NUTRIENT AMOUNT IN LBS.: 1 SALT QUANTITY: .03125 ASSOCIATED NUTRIENT: SALT, TABLE NUTRIENT AMOUNT IN LBS.: .03125 SAGE, GROUND QUANTITY: .03125 ASSOCIATED NUTRIENT: SAGE, GROUND NUTRIENT AMOUNT IN LBS.: .03125 PEPPER, BLACK, GROUND QUANTITY: .02083 ASSOCIATED NUTRIENT: PEPPER, BLACK NUTRIENT AMOUNT IN LBS.: .02083 BREADCRUMBS QUANTITY: 5 ASSOCIATED NUTRIENT: BREADCRUMBS, DRY, GRATED NUTRIENT AMOUNT IN LBS.: 5 SOUP AND GRAVY BASE, BEEF QUANTITY: .125 WATER, TAP QUANTITY: .5 ASSOCIATED NUTRIENT: WATER
PRINT RECIPE	YES
COST/PORTION	.004
PRE-PREP STATE	SCRATCH
NUMBER OF PORTIONS	50
DIRECTIONS	1) RECONSTITUTE ONIONS. 2) SAUTE ONIONS WITH CELERY IN MARGARINE. 3) ADD SEASONINGS TO MIXTURE; CONTINUE COOKING UNTIL VEGETABLES ARE TENDER. 4) ADD BREADCRUMBS TO COOKED VEGETABLE MIXTURE; MIX TO DISTRIBUTE. 5) COMBINE WATER AND BEEF BASE TO FORM STOCK; SPRINKLE OVER BREAD MIXTURE AND TOSS LIGHTLY UNTIL LIQUID IS ABSORBED. 6) PLACE MIXTURE INTO WELL-GREASED PANS. BAKE.
PORTION SIZE	3-OZ
PREPARATION TIME	40 MIN
EQUIPMENT
SERVING UTENSIL	#12 SCOOP
DEFAULT CATEGORY	STARCH
SYNONYM	P-82