Instructions: PAN: 18 BY 24" ROASTING PAN TEMPERATURE: 400F. OVEN

1. MELT BUTTER OR MARGARINE, ADD SALAD OIL OR MELTED SHORTENING, ONIONS AND GARLIC. STIR WELL. SAUTE UNTIL ONIONS ARE TENDER.

2. ADD RICE TO ONION MIXTURE. COOK UNTIL RICE IS LIGHTLY BROWNED, STIRRING CONSTANTLY.

3. PLACE ABOUT 3 1/4 QT OF ONION AND RICE MIXTURE IN EACH PAN.

4. ADD SALT OT STOCK; STIR WELL. POUR ABOUT 1 1/4 GAL OVER RICE IN EACH PAN. COVER.

5. BAKE 1 HOUR OR UNTIL RICE IS TENDER. STIR LIGHTLY WITH FORK.

SERVE HOT.

NOTE: 1. IN STEP 1, 7 1/2 OZ (2 CUPS PLUS 2 TBSP)

DEHYDRATED ONIONS MAY BE USED. SEE RECIPE CARD A-11.

2. IN STEP 1, 4 LB 2 OZ DRY ONIONS A.P. WILL YIELD 3 LB 12 OZ FINELY CHOPPED ONIONS.

3. IN STEP 1, 3/4 TSP DEHYDRATED GARLIC MAY BE USED. SEE RECIPE NO.

4. IN STEP 1 AND 2, A STEAM JACKETED KETTLE OR ROASTING PAN ON TOP OF RANGE MAY BE USED.

5. IN STEP 4, 10 OZ SOUP AND GRAVY BASE, BEEF OR CHICKEN, AND 2 1/2 GAL BOILING WATER MAY BE USED. SEE RECIPE NO. A-12. OMIT SALT; SEASON TO TASTE.

6. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.

SERVING SIZE: 3/4 CUP

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