SAVORY BREAD DRESSING (261)    RECIPE (114)

• 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

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.