| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 100 | Servings | ||
INGREDIENTS
| 3 3/4 | qt | WATER; WARM |
| 1 1/2 | ga | WATER; BOILING |
| 1 1/2 | lb | CHEESE CHEDDER |
| 1 | lb | BUTTER PRINT SURE |
| 13/16 | oz | MILK; DRY NON-FAT L HEAT |
| 20 | lb | ASPARAGUS FZ |
| 2 | c | FLOUR GEN PURPOSE 10LB |
| 1 | tb | SALT TABLE 5LB |
| 2 | tb | SALT TABLE 5LB |
INSTRUCTIONS
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. ADD CHEDDAR CHEESE TO SAUCE. AFTER SAUCE IS THICKEND, STIR TO MELT CHEESE. 6. TASTE; SEASON WITH SALT AS NEEDED. 7. POUR SAUCE OVER ASPARAGUS. NOTE: IN STEP 1, FROZEN ASPARAGUS SPEARS MAY BE USED. Recipe Number: Q00101 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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