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CATEGORY CUISINE TAG YIELD
100 Servings

INGREDIENTS

1 1/2 gl WATER, BOILING
1 c BUTTER PRINT SURE
18 lb PEAS FZ
7 1/8 lb MUSHROOMS 16 OZ
2 T SALT TABLE 5LB

INSTRUCTIONS

ADD PEAS 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. SAUTE' MUSHROOMS IN BUTTER OR MARGARINE. 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 7
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 142.9mg
Potassium: 103.4mg
Carbohydrates: 1.1g
Fiber: <1g
Sugar: <1g
Protein: <1g


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