| 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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