SPROUTS SUPERBA

Ingredients

Ingredient Weight Measure Issue
BRUSSELS SPROUTS,FROZEN 17 lbs 3 gal 1/2 qts
SALT 1/2 oz 3/8 tsp
WATER,BOILING 14-5/8 lbs 1 gal 3 qts
CELERY,FRESH,CHOPPED 3 lbs 2 qts 3-3/8 cup 4-1/8 lbs
MARGARINE 2 oz 1/4 cup 1/3 tbsp
SOUP,CONDENSED,CREAM OF MUSHROOM 6-5/8 lbs 3 qts
WATER 2-1/8 lbs 1 qts
PIMIENTO,CANNED,DRAINED,CHOPPED 12-2/3 oz 1-7/8 cup
GARLIC POWDER 5/8 oz 2 tbsp
PEPPER,WHITE,GROUND 1/8 oz 1/3 tsp

Method

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 margarine or butter 5 minutes or until tender.
4 Combine soup and water; mix well. Add celery, pimientos, garlic powder and white pepper. Simmer 10 minutes.
5 Add brussels sprouts to soup mixture, mix lightly. Simmer 5 minutes or until hot. Serve. CCP: Heat to 145 F. or higher for 15
seconds. Hold at 140 F. or higher for service.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
71 cal 10 g 4 g 3 g 0 mg 304 mg 34 mg

Portion

1/2 Cup

Yield

100


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