Stir in broccoli, mushrooms and parsley; bring to a simmer
From ARMED FORCES RECIPE SERVICE TM 10 412 2003 (2003).
Source and licence
From ARMED FORCES RECIPE SERVICE TM 10 412 2003 (2003), printed page 5, digitised by the Internet Archive: https://archive.org/details/armed-forces-recipe-service-tm-10-412-2003
Read the original not stated by archive.org
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- 7 ounces cheese over mixture
- 6-2/3 cups rice
- 3-1/8 quarts boiling water
- 2-1/2 teaspoons salt
- 2-1/2 pounds frozen summer squash
- 1 pound canned
Method
- 5 Place 1-1/4 gallon in each steam table pan.
- Sprinkle 7 ounces cheese over mixture in each pan.
- Using a convection oven, bake at 325 F.
- for 12 to 15 minutes or until mixture is bubbly and cheese is melted and lightly browned on high fan, closed vent.
- CCP: Internal temperature must reach 145 F.
- or higher for 15 seconds.
- CCP: Hold for service at 140 F.
- or higher.
- Notes 1 In Steps 1 and 2, oven method may be used: Use boiling water for cold water;
- place 2-3/4 pounds or 6-2/3 cups rice, 3-1/8 quarts boiling water, and 2-1/2 teaspoons salt in each steam table pan.
- Stir, cover tightly.
- 2 In Step 4, 2-1/2 pounds frozen summer squash and 2-1/2 pounds frozen zucchini may be used.
- 3 InStep 5, 1 pound canned, drained mushrooms may be used.