Cream onion gravy
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7½ | quart | WATER; WARM |
| 1⅝ | pounds | MILK; DRY NON-FAT L HEAT |
| 4 | pounds | ONIONS DRY |
| 1½ | pounds | FLOUR GEN PURPOSE 10LB |
| 1½ | pounds | SHORTENING; 3LB |
| 1 | tablespoon | PEPPER BLACK 1 LB CN |
| 3 | ounces | SALT TABLE 5LB |
Directions
1. RECONSTITUTE MILK; HEAT TO JUST BELOW BOILING. DO NOT BOIL. STE ASIDE FOR USE IN STEP 3.
2. SAUTE' CHOPPED DRY ONIONS IN FAT DRIPPINGS AND SHORTENING UNTIL TENDER.
ADD FLOUR; BLEND TOGETHER.
3. ADD HOT MILK FROM STEP 1, STIRRING CONSTANTLY.
4. BRING TO A SIMMER, SIMMER 5 MINUTES UNTIL THICKENED.
5. ADD SALT AND PEPPER.
NOTE: IN STEP 2, IF FAT DRIPPINGS FROM MEAT ARE NOT AVAILABLE, SHORTENING MAY BE USED.
ONE-A LADLE MAY BE USED. SEE RECIPE NO. 4.
Recipe Number: O01701
SERVING SIZE: ¼ CUP (2
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .