| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
100 |
Servings |
INGREDIENTS
| 1 1/2 |
gl |
WATER TO COVER |
| 12 |
oz |
BUTTER PRINT SURE |
| 16 |
lb |
BEANS GREEN FZ |
| 2 |
lb |
MUSHROOMS 16 OZ |
| 3/4 |
t |
PEPPER BLACK 1 LB CN |
| 2 |
oz |
SALT TABLE 5LB |
INSTRUCTIONS
SAUTE' DRAINED MUSHROOMS IN BUTTER OR MARGARINE UNTIL TENDER. ADD
BEANS TO SALTED WATER. BRING TO A BOIL; COVER; SIMMER 10 MINUTES OR
UNTIL BEANS ARE TENDER. DRAIN; RESERVE 1 QT LIQUID. COMBINE BEANS,
BEAN LIQUID, SALT, AND PEPPER. MIX LIGHTLY; SERVE. NOTE: 1. FOLLOW
STEP 1. OMIT STEPS 2 AND 3. USE 25 LB 4 OZ (4-NO. 10 CN) CANNED GREEN
OR WAX BEANS FOR FROZEN BEANS. DRAIN; RESERVE 1 QT LIQUID FOR US IN
STEP 4. NOTE: 2. IN STEP 1, OMIT BUTTER. OMIT STEPS 2 AND 3. USE 2
LB (2-NO. 10 CN) CANNED DEHYDRATED GREEN BEANS OR 1 LB 15 OZ (2-NO. 2
1/2 CN) CANNED DEHYDRATE COMPRESSED GREEN BEANS FOR FROZEN BEANS. SEE
RECIPE NO. Q-G-5. DRAIN BEANS; RESERVE 1 QT LIQUID. IN STEP 4, OMIT
PEPPER; COMBINE RESERVED LIQUID WITH INGREDIENTS. NOTE: 3. ONE NO. 8
SCOOP MAY BE USED. SEE RECIPE NO. A04000. Recipe Number: Q00702
SERVING SIZE: 1/2 CUP (3 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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