Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 2 quarts | WATER; BOILING |
| 1½ gallon | WATER; BOILING |
| 1 cup | BUTTER PRINT SURE |
| 10 pounds | CARROTS FRESH |
| 15 pounds | PEAS FZ |
| 2 teaspoons | 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 FOR USE IN STEP 4.
3. PLACE CARROTS AND SALT IN BOILING WATER, COOK 15 MINUTES OR UNTIL TENDER; DRAIN.
4. COMBINE HOT PEAS AND CARROTS AND MELTED BUTTER OR MARGARINE.
Recipe Number: Q04101
SERVING SIZE: ½ CUP (3
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .