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CATEGORY CUISINE TAG YIELD
Eggs 100 Servings

INGREDIENTS

3 ga WATER; BOILING
3/4 lb BUTTER PRINT SURE
9 EGGS SHELL
20 lb BROCCOLI FZ
1 lb BREAD SNDWICH 22OZ #51
1 oz SALT TABLE 5LB

INSTRUCTIONS

PAN:  12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN
1.  ADD FROZEN BROCCOLI TO SALTED WATER; RETURN TO A BOIL; COOK UNCOVERED,
FOR
3 MINUTES. COVER; REDUCE HEAT; COOK 7 TO 9 MINUTES OR UNTIL JUST TENDER.
DRAIN; PLACE AN EQUAL QUANTITY IN EACH PAN.
2.  BROWN CRUMBS IN BUTTER OR MARGARINE.  SPRINKLE 1 CUP CRUMBS OVER
BROCCOLI
IN EACH PAN.
3.  GARNISH WITH HARD COOKED EGGS.
NOTE:  OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A02500.
Recipe Number: Q01000
SERVING SIZE: 2-3 SPEARS
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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