Asparagus, Creamed (canned)

It is easy to criticize and find fault with the conduct of kings, and write furious articles against them in newspapers, or make violent speeches about them on platforms. Any fool can rip and rend a costly garment, but not every man can cut out and make one. To expect perfection in kings, prime ministers, or rulers of any king, is senseless and unreasonable. We would exhibit more wisdom if we prayed for them more, and criticized less.

J.C. Ryle

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.

A Message from our Provider:

“Quit griping about your church; if it was perfect, you couldn’t belong.”

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