Cauliflower w/peas creame
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4½ | quart | WATER; WARM |
| 1½ | gallon | WATER; BOILING |
| ½ | pounds | BUTTER PRINT SURE |
| 1¼ | pounds | BUTTER PRINT SURE |
| can | MILK; DRY NON-FAT L HEAT | |
| 10 | pounds | PEAS FZ |
| 10 | pounds | CAULIFLOWER FZ |
| 1½ | pounds | BREAD SNDWICH 22OZ #51 |
| ⅝ | pounds | FLOUR GEN PURPOSE 10LB |
| 7/16 | carton | CURRY POWDER |
| 1/16 | pounds | SALT TABLE 5LB |
Directions
PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN 1. ADD CAULIFLOWER TO SALTED WATER.
2. BRING TO A BOIL; COVER. SIMMER 4 TO 8 MINUTES OR UNTIL CAULIFLOWER IS JUST TENDER.
3. DRAIN CAULIFLOWER; PLACE EQUAL QUANTITIES OF CAULIFLOWER AND PEAS IN EACH
PAN. SET ASIDE FOR USE IN STEP 8.
4. RECONSTITUTE MILK; HEAT TO JUST BELOW BOILING. DO NOT BOIL.
5. BLEND BUTTER OR MARTGARINE AND FLOUR TOGETHER; STIR UNTIL SMOOTH.
6. ADD FLOUR MIXTURE TO MILK, STIRRING CONSTANTLY. SIMMER 5 MINUTES OR UNTIL
THICKENED.
7. SEASON WITH CURRY POWDER.
8. POUR 3 QT SAUCE OVER VEGETABLES IN EACH PAN.
9. MIX CRUMBS AND BUTTER OR MARGARINE. SPRINKLE AN EQUAL QUANTITY OVER CAULIFLOWER IN EACH PAN.
10. BAKE 15 MINUTES OR UNTIL CRUMBS ARE BROWNED.
NOTE: 1. IN STEP 1, 14 LB FRESH CAULIFLOWER A.P. WILL YIELD 10 LB CAULI- FLOWER.
NOTE: 2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
A02500.
NOTE: 3. ONE NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A00400.
Recipe Number: Q01801
SERVING SIZE: 100
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .