| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 1 1/2 | gl | WATER, BOILING |
| 1 | c | BUTTER PRINT SURE |
| 18 | lb | PEAS FZ |
| 4 | lb | ONIONS DRY |
| 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' ONIONS IN BUTTER OR MARGARINE . COMBINE HOT PEAS WITH SAUTEE'D ONIONS. NOTE: IN STEP 3, 4 LB 7 OZ A.P. FRESH ONIONS WILL YIELD 4 LB FRESH CHOPPED ONIONS. Recipe Number: Q04103 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)
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Calories: 7
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 142mg
Potassium: 27.1mg
Carbohydrates: 1.7g
Fiber: <1g
Sugar: <1g
Protein: <1g