Yield: 100 Servings
Measure | Ingredient |
---|---|
2 quarts | WATER; BOILING |
1½ gallon | WATER; BOILING |
1 cup | BUTTER PRINT SURE |
15 pounds | PEAS FZ |
8½ pounds | CELERY FRESH |
2 tablespoons | SALT TABLE 5LB |
1. USE FROZEN PEAS, ADD TO BOILING SALTED WATER.
2. BRING TO A BOIL. COVER, COOK GENTLY 6 TO 8 MINUTES OR UNTIL TENDER DRAIN; SET PEAS ASIDE FOR USE IN STEP 4.
3. PLACE CELERY AND SALT IN BOILING WATER; COOK 10 TO 15 MINUTES OR UNTIL TENDER; DRAIN .
4. COMBINE HOT PEAS AND CELERY AND MELTED BUTTER OR MARGARINE.
NOTE: IN STEP 3, 11 LB 13 OZ A.P. FRESH CELERY WILL YIELD 8 LB 8 OZ COOKED CELERY.
Recipe Number: Q04102
SERVING SIZE: ½ CUP
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .