Yield: 100 Servings
Measure | 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 |
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, .