Asparagus, creamed (canned)

Yield: 100 Servings

Measure 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

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, .

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