Southern Style Key West Vegetables

Ingredients

3 lbs.	Bacon, diced
5 ¾ cups	Onion, diced
24 lbs.	FLAV-R-PAC® Grande Classics® Key West Vegetable
1 ½ cups	Tarragon vinegar
1 ½ cups	Sugar
4 Tbs.	Salt
2 cups	Chives, sliced thinly
4 ea.	Cucumbers, peeled and sliced

Directions

1. In a large skillet sauté bacon and onions until bacon is crisp and onions are translucent.
2. Add 1 gallon of water to each of 3 large stockpots and divide the FLAV-R-PAC Grande Classics Key West Blend Vegetables among the pots. Cover and bring to a boil. Remove lid, stir to separate vegetables and drain. OR Steam vegetables in a pressureless steamer (2 1/4 bags per slotted, full steam table pan) for 4 minutes. Mix the tarragon vinegar, sugar and salt together; add to vegetables and mix thoroughly. Divide cooked vegetables into 3 hotel pans or large containers.
3. Evenly divide bacon onion mixture among the three pans of vegetables.
4. Mix thoroughly. FOR INDIVIDUAL SERVICE: Plate 4 ounces of dressed vegetables and garnish with chives and cucumbers. FOR VOLUME FEEDING:
5. Fill hotel pans with warm dressed vegetables top with chives and cucumbers.

Yield:100 (4 ounce) Side Dish Servings