Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 1½ gallon | WATER; BOILING |
| 1 cup | BUTTER PRINT SURE |
| 18 pounds | PEAS FZ |
| 4 pounds | ONIONS DRY |
| 2 tablespoons | SALT TABLE 5LB |
1. ADD PEAS 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. SAUTE' ONIONS IN BUTTER OR MARGARINE .
4. COMBINE HOT PEAS WITH SAUTEE'D ONIONS.
NOTE: IN STEP 3, 4 LB 7 OZ A.P. FRESH ONIONS WILL YIELD 4 LB FRESH CHOPPED ONIONS.
Recipe Number: Q04103
SERVING SIZE: ½ CUP
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .