Chocolate nut sauce

100 Servings

Quantity Ingredient
1½ quart WATER; WARM
2 cups WATER; COLD
1¼ cup BUTTER PRINT SURE
1¾ cup MILK; DRY NON-FAT L HEAT
1 pounds NUTS MIX SHELL #10
3 pounds SUGAR; GRANULATED 10 LB
1 tablespoon IMITATION VANILLA
3 cups COCOA NATURAL 1 LB

1. RECONSTITUTE MILK. SET ASIDE FOR USE IN STEP 3.

2. MIX SUGAR, COCOA, AND SALT WITH WATER TO FORM A PASTE. BRING TO A BOIL, STIRRING CONSTANTLY; COOL SLIGHTLY.

3. ADD MILK STIRRING CONSTANTLY. BRING TO A BOIL, COOK FOR 3 MINUTES.

REMOVE FROM HEAT IMMEDIATELY.

4. ADD BUTTER OR MARGARINE AND VANILLA; STIR. SERVE WARM OR AT ROOM TEMPERATURE.

5. ADD PECANS JUST BEFORE SREVING; MIX WELL.

NOTE: 1. SAUCE MAY BE SERVED OVER ICE CREAM, PUDDINGS OR COOLED PLAIN UNICED CAKE SQUARES.

NOTE: 2. IN STEP 2, 1 LB CHOCOLATE, COOKING, UNSWEETENED MAY BE USED FOR COCOA. IN STEP 4, REDUCE BUTTER OR MARGARINE TO 2 OZ (¼ CUP). ADD CHOCOLATE WITH BUTTER OR MARGARINE.

NOTE: 3. ONE AA LADLE MAY BE USED. SEE RECIPE NO. A00400.

Recipe Number: K00503

SERVING SIZE: 2 TABLESPO

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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