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J.C. Ryle

Asparagus, Creamed (Canned)

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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

1.  USE CANNED ASPARAGUS.
2.  RECONSTITUTE MILK; HEAT TO JUST BELOW BOILING.  DO NOT BOIL.
3.  BLEND BUTTER OR MARGARINE AND FLOUR TOGETHER; STIR UNTIL SMOOTH.
4.  ADD FLOUR MIXTURE TO MILK, STIRRING CONSTANTLY.  SIMMER 5 MINUTES OR
UNTIL
OR UNTIL THICKENED.
5.  HEAT ASPARAGUS.
6.  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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