| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 1 1/2 | ga | WATER; BOILING |
| 1 | c | BUTTER PRINT SURE |
| 18 | lb | PEAS FZ |
| 7 1/8 | lb | MUSHROOMS 16 OZ |
| 2 | tb | SALT TABLE 5LB |
INSTRUCTIONS
1. ADD PEAS 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. SAUTE' MUSHROOMS IN BUTTER OR MARGARINE. 4. 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: Q04100 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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