| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
100 |
Servings |
INGREDIENTS
| 2 |
qt |
WATER; BOILING |
| 1 1/2 |
ga |
WATER; BOILING |
| 1 |
c |
BUTTER PRINT SURE |
| 15 |
lb |
PEAS FZ |
| 8 1/2 |
lb |
CELERY FRESH |
| 2 |
tb |
SALT TABLE 5LB |
INSTRUCTIONS
1. USE FROZEN PEAS, ADD TO BOILING SALTED WATER.
2. BRING TO A BOIL. COVER, COOK GENTLY 6 TO 8 MINUTES OR UNTIL TENDER
DRAIN; SET PEAS ASIDE FOR USE IN STEP 4.
3. PLACE CELERY AND SALT IN BOILING WATER; COOK 10 TO 15 MINUTES OR UNTIL
TENDER; DRAIN .
4. 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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