Asparagus, Creamed (canned)
| 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)
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Calories: 0
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 1.1mg
Potassium: <1mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g