Frank's Recipes
Free Recipes Archive



Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998


This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com


MENU

» Cookbooks
» Hints & Tips
» Foodservice
» Links
» My Awards
» My Guestbook
» Recipe Archive
» Software
» Volume Cooking
» Where Are You
» About

Help support this site

 

Recipe Archives

Savory Peas and Rice for 100


This site is no longer being supported.
You will be redirected to www.franksrecipes.com in

seconds




Servings: 100 Portions
Portions: 3/4 Cup Each

2 lb. rice
3 tablespoon (2 oz) salt
2 gallon water, boiling
4 1/2 cups (2 lb) onions, dry, finely chopped
2 1/4 quart (3 lb) celery, fresh, finely chopped
1 quart (2 lb) shortening, melted
1 1/2 gallon (13 lb 2 oz or 2-No. 10 can) peas, canned
1 1/2 gallon (12 lb 12 oz or 2-No. 10 can) tomatoes, canned
1/2 cup (4 oz) sugar, granulated
3 tablespoon (2 oz) salt
1 teaspoon pepper, black

Add 3 tablespoon salt to 2 gallon boiling water. Cook rice in boiling salted water about 13
minutes or until tender; set aside. Saute onions and celery in shortening until light
yellow. Combine rice, sauteed vegetables and remaining ingredients; simmer until well
heated.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.