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
3 quart (4 lb) onions, dry, chopped
2 teaspoon salt
2 quart water, boiling
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 onions in butter or margarine. Combine hot peas and sauté ed onions; mix gently.
NOTE:
4 lb onions A.P. will yield 4 lb 7 oz chopped dry onions.