| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 1 | ga | WATER; BOILING |
| 18 | lb | SUCCOTASH FZ |
| 2 | ts | PEPPER BLACK 1 LB CN |
| 3 | tb | SALT TABLE 5LB |
INSTRUCTIONS
1. ADD SUCCOTASH 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, VEGETABLES MAY BE COOKED IN STEAM COOKER. SEE GUIDELINES FOR STEAM COOKING VEGETABLES, RECIPE NO. Q-G-6. NOTE: 2. ONE NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A00400. Recipe Number: Q06501 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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