| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 100 | Servings | ||
INGREDIENTS
| 1 | ga | WATER; BOILING |
| 1 | lb | BUTTER PRINT SURE |
| 9 | lb | BEANS LIMA FZ |
| 9 | lb | CORN WHOLE GRAIN FZ |
| 2 | ts | PEPPER BLACK 1 LB CN |
| 2 | oz | SALT TABLE 5LB |
INSTRUCTIONS
1. ADD LIMA BEANS AND CORN TO SALTED WATER; COVER. 2. BRING TO A BOIL; COOK 12 MINUTES OR UNTIL BEANS ARE TENDER. DRAIN. 3. ADD BUTTER OR MARGARINE, PEPPER, AND PARSLEY. MIX LIGHTLY. NOTE: 1. IN STEP 1, 13 LB 2 OZ (2-NO. 10 CN) CANNED LIMA BEANS AND 13 LB 4 OZ (2-NO. 10 CN) CANNED WHOLE KERNEL CORN MAY BE USED. HEAT TO BOILING IN OWN LIQUID. DRAIN. FOLLOW STEP 3. NOTE: 2. IN STEP 1, VEGETABLES MAY BE COOKED IN STEAM COOKER. SEE GUIDELINES FOR STEAM COOKING VEGETABLES, RECIPE NO. Q-G-6. NOTE: 3. ONE NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A00400. Recipe Number: Q06500 SERVING SIZE: 1/2 CUP (4 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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