| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 100 | Servings | ||
INGREDIENTS
| 3 | ga | WATER; BOILING |
| 3/4 | lb | BUTTER PRINT SURE |
| 9 | EGGS SHELL | |
| 20 | lb | BRUSSEL SPROUTS FZ |
| 1 | lb | BREAD SNDWICH 22OZ #51 |
| 1 | oz | SALT TABLE 5LB |
INSTRUCTIONS
1. ADD FROZEN BRUSSELS SPROUTS TO SALTED WATER; RETURN TO A BOIL; COOK UNCOVERED, 7 TO 9 MINUTES. COVER; REDUCE HEAT; COOK 3 MINUTES OR UNTIL TENDER. DRAIN. PLACE AN EQUAL QUANTITY IN EACH OF TWO PANS. 2. BROWN CRUMBS IN BUTTER OR MARGARINE. SPRINKLE 1 CUP CRUMBLE OVER BRUSSELS SPROUTS IN EACH OF TWO PANS. 3. GARNISH WITH HARD COOKED EGGS. NOTE: OTHER SIZES AND TYPES OF PANS MAY BE USED REF. A02500. Recipe Number: Q01001 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.
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