| 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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