| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
100 |
Servings |
INGREDIENTS
| 1/2 |
lb |
BUTTER PRINT SURE |
| 18 |
lb |
PEAS #10 |
| 7 1/8 |
lb |
MUSHROOMS 16 OZ |
INSTRUCTIONS
1. PREPARE PEAS ACCORDING TO DIRECTIONS ON RECIPE NO. Q-G-5.
2. SAUTE' MUSHROOMS IN BUTTER OR MARGARINE.
3. COMBINE HOT PEAS AND MUSHROOMS; MIX GENTLY.
NOTE: 1. IN STEP 3, 7 LB 10 OZ (9-8Z CN) CANNED MUSHROOMS DRAINED, MAY
BE USED.
NOTE: 2. ONE NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A00400.
Recipe Number: Q04104
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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