| 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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