| 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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