Sprouts superba

Yield: 100 Servings

Measure Ingredient
1½ gallon WATER TO COVER
2 ounces BUTTER PRINT SURE
20 pounds BRUSSEL SPROUTS FZ
1⅛ tablespoon GARLIC DEHY GRA
3 pounds CELERY FRESH
1 pounds PIMENTOS 7 OZ
1 ounce SALT TABLE 5LB

12½ lb -

2 ts -

PAN: 12 BY 20 BY 2 ½-INCH STEAM TABLE PAN TEMPERATURE: 350 F. OVEN 1. ADD BRUSSELS SPROUTS TO BOILING SALTED WATER; RETURN TO A BOIL; COOK 8 TO

10 MINUTES.

2. DRAIN; SET ASIDE FOR USE IN STEP 5.

3. SAUTE' CELERY IN BUTTER OR MARGARINE UNTIL TENDER.

4. COMBINE SOUP WITH CELERY, PIMEINTOS, GARLIC, AND PEPPER.

5. ADD TO BRUSSELS SPROUTS, MIX LIGHTLY.

6. PLACE AN EQUAL QUANTITY OF MIXTURE IN EACH PAN. COVER.

7. BAKE 45 MINUTES OR UNTIL HOT.

NOTE: 1. IN STEP 3, 4 LB 2 OZ CELERY A.P. WILL YIELD 3 LB SLICED CELERY.

NOTE: 2. IN STEP 4, THICK WHITE SAUCE (1 GAL 24 OZ) (RECIPE NO. 0-G0200) AND 1 LB (1-JUMBON CN) CANNED MUSHROOMS MAY BE USED FOR CANNED CONDENSED CREAM OF MUSHROOM SOUP.

NOTE: 3. IN STEP 4, 3-7 OZ CN CANNED PIMIENTOS MAY BE USED.

NOTE: 4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD A02500.

Recipe Number: Q01100

SERVING SIZE: ½ CUP

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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