Servings: 100 Portions
Portions: 1/2 cup Each
12 lb peas, frozen
2 tablespoon (1 1/3 oz) salt
1-1/2 gallon water, boiling
5-1/2 quart (6 lb) carrots, fresh, sliced
2 teaspoon salt
2 quart water, boiling
2 cups (1 lb) butter or margarine
Add 2 tablespoon salt to 1-1/2 gallon water. Add peas to boiling salted water. Bring to a boil; cover; cook gently 6 to 8 minutes or until tender. Drain; set peas aside.
Place carrots and 2 teaspoon salt in 2 quart boiling water; cook 15 minutes or until tender; drain. Combine hot peas, carrots and melted butter or margarine; mix gently.
NOTE:
7 lb 5 oz carrots A.P. will yield 6 lb fresh sliced carrots.