Recipe for Tangy Spinach 
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Yield:
100 Servings
Ingredients:
Amount Ingredient
18 lb SPINACH FZ
7/8 lb ONIONS DRY
2/3 cup SHORTENING, 3LB
2 tbl PEPPER BLACK 1 LB CN
1/4 cup VINEGAR CIDER
Instructions:
Instructions: 1. COOK SPINACH ACCORDING TO RECIPE NO. Q-G-3, GUIDELINES FOR COOKING FROZEN VEGETABLES. DRAIN.

2. SAUTE ONIONS IN OIL OR SHORTENING UNTIL TENDER.

3. STIR IN VINEGAR, SALT AND PEPPER; SIMMER 3 MINUTES.

4. POUR VINEGAR-ONION MIXTURE OVER SPINACH.

NOTE:

1. IN STEP 1, 24 LB 8 OZ (4-NO. 10 CN) CANNED SPINACH MAY BE USED FOR FROZEN SPINACH. HEAT ACCORDING TO RECIPE NO. Q-G-1.

NOTE:

2. IN STEP 2, 1 LB 14 OZ DRY ONIONS A.P. WILL YIELD 1 LB 11 OZ CHOPPED ONIONS.

SERVING SIZE: 1/2 CUP (3

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