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Asparagus, Creamed (canned)

0
(0)
CATEGORY CUISINE TAG YIELD
Dairy 100 Servings

INGREDIENTS

3 3/4 qt WATER, WARM
1 lb BUTTER PRINT SURE
13/16 oz MILK, DRY NON-FAT L HEAT
36 1/4 lb ASPARAGUS FZ
2 c FLOUR GEN PURPOSE 10LB

INSTRUCTIONS

USE CANNED ASPARAGUS. RECONSTITUTE MILK; HEAT TO JUST BELOW BOILING.
DO NOT BOIL. BLEND BUTTER OR MARGARINE AND FLOUR TOGETHER; STIR UNTIL
SMOOTH. ADD FLOUR MIXTURE TO MILK, STIRRING CONSTANTLY.  SIMMER 5
MINUTES OR UNTIL OR UNTIL THICKENED. HEAT ASPARAGUS. POUR SAUCE OVER
ASPARAGUS.  Recipe Number: Q00102  SERVING SIZE: 1/2 CUP  From the
<Army Master Recipe Index File> (actually used today!).  Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 0
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 1.1mg
Potassium: <1mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g


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