Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 1 gallon | WATER; BOILING |
| 18 pounds | SUCCOTASH FZ |
| 2 teaspoons | PEPPER BLACK 1 LB CN |
| 3 tablespoons | SALT TABLE 5LB |
1. ADD SUCCOTASH 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, VEGETABLES MAY BE COOKED IN STEAM COOKER. SEE GUIDELINES
FOR STEAM COOKING VEGETABLES, RECIPE NO. Q-G-6.
NOTE: 2. ONE NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A00400.
Recipe Number: Q06501
SERVING SIZE: ½ CUP (4
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .