| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 2 | qt | WATER, BOILING |
| 1 1/2 | gl | WATER, BOILING |
| 1 | c | BUTTER PRINT SURE |
| 15 | lb | PEAS FZ |
| 8 1/2 | lb | CELERY FRESH |
| 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 PEAS ASIDE FOR USE IN STEP 4. PLACE CELERY AND SALT IN BOILING WATER; COOK 10 TO 15 MINUTES OR UNTIL TENDER; DRAIN . COMBINE HOT PEAS AND CELERY AND MELTED BUTTER OR MARGARINE. NOTE: IN STEP 3, 11 LB 13 OZ A.P. FRESH CELERY WILL YIELD 8 LB 8 OZ COOKED CELERY. Recipe Number: Q04102 SERVING SIZE: 1/2 CUP 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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Nutrition (calculated from recipe ingredients)
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Calories: 6
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 172.6mg
Potassium: 101mg
Carbohydrates: 1.1g
Fiber: <1g
Sugar: <1g
Protein: <1g