Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 3¾ quart | WATER; WARM |
| 1½ gallon | WATER; BOILING |
| 1 pounds | BUTTER PRINT SURE |
| 13/16 ounce | MILK; DRY NON-FAT L HEAT |
| 20 pounds | ASPARAGUS FZ |
| 2 cups | FLOUR GEN PURPOSE 10LB |
| 1 tablespoon | SALT TABLE 5LB |
| 2 tablespoons | SALT TABLE 5LB |
1. ADD ASPARAGUS TO SALTED WATER.
2. BRING TO A BOIL; BOIL GENTLY, UNCOVERED, 8 MINUTES OR UNTIL JUST TENDER.
DRAIN; RESERVE LIQUID FOR USE IN STEP 3 3. RECONSTITUTE MILK; HEAT TO JUST BELOW BOILING. DO NOT BOIL.
4. BLEND BUTTER OR MARGARINE AND FLOUR TOGETHER; STIR UNTIL SMOOTH.
5. ADD FLOUR MIXTURE TO MILK, STIRRING CONSTANTLY. SIMMER 5 MINUTES OR UNTIL
THICKENED.
6. TASTE; SEASON WITH SALTS AS NEEDED.
7. POUR SAUCE OVER ASPARAGUS.
NOTE: IN STEP 1, FROZEN ASPARAGUS SPEARS MAY BE USED.
Recipe Number: Q00100
SERVING SIZE: ½ CUP OR
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .