| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 1 | gl | WATER, BOILING |
| 18 | lb | SUCCOTASH FZ |
| 2 | t | PEPPER BLACK 1 LB CN |
| 3 | T | SALT TABLE 5LB |
INSTRUCTIONS
ADD SUCCOTASH TO SALTED WATER; COVER. BRING TO A BOIL; COOK 12 MINUTES OR UNTIL BEANS ARE TENDER. DRAIN. ADD BUTTER OR MARGARINE, PEPPER AND PARSLEY. MIX LIGHTLY. NOTE: 1. IN STEP 1, VEGETABLES MAY BE COOKED IN STEAM COOKER. SEE GUIDELINES FOR STEAM COOKING VEGETABLES, RECIPE NO. Q-G-6. NOTE: 2. ONE NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A00400. Recipe Number: Q06501 SERVING SIZE: 1/2 CUP (4 From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Life’s most exciting adventure: intimacy with God”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 0
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 210.4mg
Potassium: <1mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g