Asparagus, creamed (canned)
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3¾ | quart | WATER; WARM |
| 1 | pounds | BUTTER PRINT SURE |
| 13/16 | ounce | MILK; DRY NON-FAT L HEAT |
| 36¼ | pounds | ASPARAGUS FZ |
| 2 | cups | FLOUR GEN PURPOSE 10LB |
Directions
1. USE CANNED ASPARAGUS.
2. RECONSTITUTE MILK; HEAT TO JUST BELOW BOILING. DO NOT BOIL.
3. BLEND BUTTER OR MARGARINE AND FLOUR TOGETHER; STIR UNTIL SMOOTH.
4. ADD FLOUR MIXTURE TO MILK, STIRRING CONSTANTLY. SIMMER 5 MINUTES OR UNTIL
OR UNTIL THICKENED.
5. HEAT ASPARAGUS.
6. POUR SAUCE OVER ASPARAGUS.
Recipe Number: Q00102
SERVING SIZE: ½ CUP
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .