Yield: 100 Servings
Measure | Ingredient |
---|---|
1½ gallon | WATER TO COVER |
12 ounces | BUTTER PRINT SURE |
16 pounds | BEANS GREEN FZ |
2 pounds | MUSHROOMS 16 OZ |
¾ teaspoon | PEPPER BLACK 1 LB CN |
2 ounces | SALT TABLE 5LB |
1. SAUTE' DRAINED MUSHROOMS IN BUTTER OR MARGARINE UNTIL TENDER.
2. ADD BEANS TO SALTED WATER.
3. BRING TO A BOIL; COVER; SIMMER 10 MINUTES OR UNTIL BEANS ARE TENDER.
DRAIN; RESERVE 1 QT LIQUID.
4. COMBINE BEANS, BEAN LIQUID, SALT, AND PEPPER. MIX LIGHTLY; SERVE.
NOTE: 1. FOLLOW STEP 1. OMIT STEPS 2 AND 3. USE 25 LB 4 OZ (4-NO. 10 CN) CANNED GREEN OR WAX BEANS FOR FROZEN BEANS. DRAIN; RESERVE 1 QT LIQUID FOR US
IN STEP 4.
NOTE: 2. IN STEP 1, OMIT BUTTER. OMIT STEPS 2 AND 3. USE 2 LB (2-NO. 10 CN)
CANNED DEHYDRATED GREEN BEANS OR 1 LB 15 OZ (2-NO. 2½ CN) CANNED DEHYDRATE
COMPRESSED GREEN BEANS FOR FROZEN BEANS. SEE RECIPE NO. Q-G-5. DRAIN BEANS; RESERVE 1 QT LIQUID. IN STEP 4, OMIT PEPPER; COMBINE RESERVED LIQUID WITH INGREDIENTS.
NOTE: 3. ONE NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A04000.
Recipe Number: Q00702
SERVING SIZE: ½ CUP (3
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .