| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
100 |
Servings |
INGREDIENTS
| 1 1/2 |
ga |
WATER; BOILING |
| 1 |
c |
BUTTER PRINT SURE |
| 18 |
lb |
PEAS FZ |
| 4 |
lb |
ONIONS DRY |
| 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' ONIONS IN BUTTER OR MARGARINE .
4. 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.
A Message from our Provider:
“God wants to be your best friend”