Servings: 100 Portions
Portions: 1/2 cup Each
18 lb peas, frozen
2 tablespoon (1 1/3 oz) salt
1-1/2 gallon water, boiling
3 quart (4 lb or 4-Jumbo can) mushrooms, canned, drained
2 cups (1 lb) butter or margarine
Add peas to boiling salted water. Bring to a boil; cover; cook gently 6 to 8 minutes or until tender. Drain; set peas aside. Sauté mushrooms in butter or margarine. Combine hot peas and mushrooms; mix gently.
NOTE:
26 lb 4 oz (4-No. 10 can) canned peas may be used for frozen peas. Heat and drain; set peas aside. Sauté mushrooms in butter or margarine. Combine hot peas and mushrooms; mix gently.