| 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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