CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
100 | Servings |
INGREDIENTS
INSTRUCTIONS
PREPARE FROZEN VEGETABLES ACCORDING TO RECIPE CARD Q-G-3 AND FRESH VEGETABLES ACCORDING TO RECIPE CARD Q-G-2. TO COOK IN STEAM COOKER, FOLLOW RECIPE CARD A-21. DRAIN; RESERVE LIQUID FOR USE IN STEP 4. COMBINE COOKED VEGETABLES, TOSS LIGHTLY; PLACE IN SERVING PANS. COMBINE BUTTER OR MARGARINE AND RESERVED COOKING LIQUID. POUR AN EQUAL AMOUNT OVER EACH PAN. GARNISH AS DESIRED. (SEE RECIPE CARD A-22). Recipe Number: Q08000 SERVING SIZE: 100 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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