Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 1 gallon | WATER; BOILING |
| 1 pounds | BUTTER PRINT SURE |
| 9 pounds | BEANS LIMA FZ |
| 9 pounds | CORN WHOLE GRAIN FZ |
| 2 teaspoons | PEPPER BLACK 1 LB CN |
| 2 ounces | SALT TABLE 5LB |
1. ADD LIMA BEANS AND CORN TO SALTED WATER; COVER.
2. BRING TO A BOIL; COOK 12 MINUTES OR UNTIL BEANS ARE TENDER. DRAIN.
3. ADD BUTTER OR MARGARINE, PEPPER, AND PARSLEY. MIX LIGHTLY.
NOTE: 1. IN STEP 1, 13 LB 2 OZ (2-NO. 10 CN) CANNED LIMA BEANS AND 13 LB 4 OZ (2-NO. 10 CN) CANNED WHOLE KERNEL CORN MAY BE USED. HEAT TO BOILING IN OWN LIQUID. DRAIN. FOLLOW STEP 3.
NOTE: 2. IN STEP 1, VEGETABLES MAY BE COOKED IN STEAM COOKER. SEE GUIDELINES
FOR STEAM COOKING VEGETABLES, RECIPE NO. Q-G-6.
NOTE: 3. ONE NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A00400.
Recipe Number: Q06500
SERVING SIZE: ½ CUP (4
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .