Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 1½ gallon | WATER; BOILING |
| 3¾ quart | WATER & RESERVED LIQUID |
| 1 pounds | BUTTER PRINT SURE |
| 2⅞ cup | MILK; DRY NON-FAT L HEAT |
| 15 pounds | PEAS FZ |
| 2 cups | FLOUR GEN PURPOSE 10LB |
| 3 tablespoons | SALT TABLE 5LB |
1. ADD PEAS TO SALTED WATER.
2. BRING TO A BOIL, COVER; COOK GENTLY, 6 TO 8 MINUTES OR UNTIL TENDER.
DRAIN; RESERVE LIQUID FOR USE IN STEP 3 AND PEAS FOR USE IN STEP 6.
3. RECONSTITUTE MILK; BRING TO JUST BELOW A BOIL. 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. POUR SAUCE OVER HOT PEAS.
NOTE: 1. IN STEP 1, 19 LB 11 OZ (3-NO. 10 CN) CANNED PEAS MAY BE USED FOR FROZEN PEAS. HEAT; DRAIN; RESERVE LIQUID FOR USE IN STEP 3. FOLLOW STEPS 3 THROUGH 6.
NOTE: 2. IN STEP 1, 3 LB 9 OZ (3-NO. 2½ CN) CANNED DEHYDRATED COMPRESSED
PEAS MAY BE USED. PREPARE ACCORDING TO INSTRUCTIONS ON CONTAINER; RESERVE LIQUID FOR USE IN STEP 3. FOLLOW STEPS 3 THROUGH 6.
NOTE: 3. ONE NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A00400.
Recipe Number: Q04000
SERVING SIZE: ½ CUP
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .