Cauliflower w/peas creame

Yield: 100 Servings

Measure Ingredient
4½ quart WATER; WARM
1½ gallon WATER; BOILING
½ pounds BUTTER PRINT SURE
1¼ pounds BUTTER PRINT SURE
\N 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

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, .

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