Dehy Onion Chart

Categories: None

Serves: 100 Servings

Ingredients:

ONIONS
DEHYDRATED, CHOPPED OR MINCED ONIONS AND DEHYDRATED, COMPRESSED, CHOPPED
ONIONS MAY BE USED IN ANY RECIPE WHICH SPECIFIES "ONIONS, DRY, CHOPPED OR
SLICED" IN THE INGREDIENTS COLUMN.
FOR USE AS RAW ONIONS:
COVER DEHYDRATED ONIONS WITH ROOM TEMPERATURE (70 DEGREES F. TO
90 DEGREES F.) WATER. STIR DEHYDRATED COMPRESSED ONIONS TO BREAK
APART. LET STAND 30 MINUTES OR MORE. DRAIN. IF RECIPE CALLS FOR
WATER, USE THE DRAINED ONION WATER.
FOR USE AS SEASONING:
ADD DEHYDRATED CHOPPED OR MINCED OR DEHYDRATED, COMPRESSED ONIONS
DIRECTLY TO RECIPES CONTAINING A LARGE QUANTITY OF LIQUID SUCH AS
STEWS, SOUPS, AND SAUCES. ADD REHYDRATED ONIONS TO DRIER RECIPES
SUCH AS MEAT LOAF.
REHYDRATION GUIDE:
3 OZ (1 CUP) DEHYDRATED CHOPPED ONIONS PLUS 2 CUPS WATER IS THE
EQUIVALENT OF 1 LB 8 OZ (4 1/2 CUPS) RAW ONIONS.
1 LB DEHYDRATED OR DEHYDRATED CHOPPED ONIONS IS EQUIVALENT TO 10 LB
ONIONS A.P. OR 8 LB ONIONS E.P.
1 DISC DEHYDRATED, COMPRESSED ONIONS PLUS 2 CUPS WATER IS
EQUIVALENT TO 10 OZ (2 CUPS) RAW ONIONS.
GREEN PEPPERS
DEHYDRATED GREEN PEPPERS MAY BE USED IN ANY RECIPE WHICH SPECIFIES
PEPPERS, SWEET, DICED OR CHOPPED
FOR USE IN SALADS OR OTHER UNCOOKED DISHES:
COVER WITH COLD WATER; STORE IN REFRIGERATOR OVERNIGHT OR FROM 2 TO
6 HOURS. DRAIN AND USE AS FRESH PEPPERS.
FOR USE IN COOKED DISHES:
ADD DEHYDRATED PEPPERS DIRECTLY TO FOODS CONTAINING A LARGE
QUANTITY OF LIQUID, SUCH AS SOUPS. IF FOODS HAVE A SMALL AMOUNT OF
LIQUID, REHYDRATE BY SOAKING IN COLD WATER 1 HOUR BEFORE COMBINING
WITH OTHER INGREDIENTS.
REHYDRATION GUIDE:
1 LB DEHYDRATED GREEN PEPPERS IS EQUIVALENT TO 6 LB FRESH, TRIMMED
SWEET PEPPERS. 1 OZ (3/4 CUP) DEHYDRATED GREEN PEPPERS WHEN
REHYDRATED IN 1 PT COLD WATER WILL YIELD 6 OZ (1 2/3 CUPS) DICED
GREEN PEPPERS.
PARSLEY
DEHYDRATED PARSLEY MAY BE USED IN ANY RECIPE WHICH SPECIFIES CHOPPED
FRESH PARSLEY IN INGREDIENTS COLUMN.
FOR USE IN SALADS OR OTHER UNCOOKED DISHES:
REHYDRATE BY SOAKING ONE VOLUME OF DEHYDRATED FLAKES IN FOUR
VOLUMES OF COLD WATER FOR THREE MINUTES.DRAIN AND USE AS FRESH
PARSLEY.
FOR USE IN COOKED DISHES:
ADD DEHYDRATED PARSLEY DIRECTLY TO FOODS CONTAINING A LARGE
QUANTITY OF LIQUID, SUCH AS SOUPS AND STEWS. IF FOODS HAVE A
SMALL AMOUNT OF LIQUID, REHYDRATE BY SOAKING THREE MINUTES
REHYDRATION GUIDE:
USE ONE TABLESPOON OF DEHYDRATED PARSLEY TO YIELD FOUR TALBESPOONS
OF CHOPPED FRESH PARSLEY.
Recipe Number: A01100
SERVING SIZE: 100
From the (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Instructions:
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---------- Recipe via Meal-Master (tm) v8.05

Title: Dehy. Whipped Topping
Categories:
Yield: 100 Servings

7 1/2 c WATER; COLD
1 1/3 c MILK; DRY NON-FAT L HEAT
2 cn TOPPING DES & BAK
1/4 c IMITATION VANILLA

DESSERT TOPPINGS
AS CLOSE TO SERVING TIME AS POSSIBLE BY USING A PRECHILLED MIXING BOWL TO
PREPARE WHIPPED TOPPING. BEGIN BY USING 1 #2 1/2 SIZE CANS AND FOLLOW
DIRECTIONS ON CONTAINER. THIS ITEM MAY BE AFFIXED ON THE TOP OF PASTRIES
JELLO OR OTHE PALATABLE FOOD PRODUCTS. REPLENISH AS NEEDED IN THE AMOUNT
OF 1 CAN(S). TOTAL AMOUNT USED MUST BE POSTED TO THE KITCHEN REQUISITION
AND RETURN WORKSHEET.
NOTE:
CONSISTENCY OF TOPPING MAY BE CONTROLLED BY RESERVING 2 CUPS OF THE
COLD NFD MILK TO BE ADDED GRADUALLY TO MIXTURE UNTIL DESIRED CON-
SISTENCY IS ATTAINED. HOLD FINISHED PRODUST UNDER REFRIGERATION.
Recipe Number: S01900

SERVING SIZE: 4 TBSV

From the (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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