| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 2 | qt | WATER, BOILING |
| 1 1/2 | gl | WATER, BOILING |
| 1 | c | BUTTER PRINT SURE |
| 10 | lb | CARROTS FRESH |
| 15 | lb | PEAS FZ |
| 2 | t | SALT TABLE 5LB |
INSTRUCTIONS
USE FROZEN PEAS, ADD TO BOILING SALTED WATER. BRING TO A BOIL; COVER; COOK GENTLY 6 TO 8 MINUTES OR UNTIL TENDER. DRAIN; SET FOR USE IN STEP 4. PLACE CARROTS AND SALT IN BOILING WATER, COOK 15 MINUTES OR UNTIL TENDER; DRAIN. COMBINE HOT PEAS AND CARROTS AND MELTED BUTTER OR MARGARINE. Recipe Number: Q04101 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.
A Message from our Provider:
“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 19
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 80.1mg
Potassium: 145.9mg
Carbohydrates: 4.3g
Fiber: 1.3g
Sugar: 2.2g
Protein: <1g