| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
100 |
Servings |
INGREDIENTS
| 4 1/2 |
qt |
WATER; WARM |
| 3 |
ga |
WATER; BOILING |
| 1 1/2 |
lb |
CHEESE CHEDDER |
| 12 |
oz |
BUTTER PRINT SURE |
| 1 1/4 |
lb |
BUTTER PRINT SURE |
| 1 |
lb |
MILK; DRY NON-FAT L HEAT |
| 20 |
lb |
CAULIFLOWER FZ |
| 1 1/2 |
lb |
BREAD SNDWICH 22OZ #51 |
| 10 |
oz |
FLOUR GEN PURPOSE 10LB |
| 1 1/2 |
oz |
SALT TABLE 5LB |
INSTRUCTIONS
1 ts -
PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN
1. ADD CAULIFLOWER TO SALTED WATER.
2. BRING TO A BOIL; COVER. SIMMER 4 TO 8 MINUTES OR UNTIL CAULFLOWER IS
JUST
TENDER.
3. DRAIN; PLACE 1 3/4 GAL CAULIFLOWER IN EACH PAN. SET ASIDE FOR USE IN
STEP
9.
4. RECONSTITUTE MILK; HEAT JUST BELOW BOILING. DO NOT BOIL.
5. BLEND BUTTER OR MARGARINE AND FLOUR TOGETHER; STIR UNTIL SMOOTH.
6. ADD FLOUR MIXTURE TO MILK, STIRRING CONSTANTLY. SIMMER 5 MINUTES OR
UNTI
THICKENED.
7. SEASON WITH SALT AS NEEDED.
8. ADD CHEESE; STIR UNTIL BLENDED.
9. POUR 3 QT SAUCE OVER CAULIFLOWER IN EACH PAN. SEASON WITH PEPPER.
10. MIX CRUMBS AND BUTTER OR MARGARINE. SPRINKLE AN EQUAL QUANTITY OVER
CAULIFLOWER IN EACH PAN.
11. BAKE 15 MINUTES OR UNTIL CRUMBS ARE BROWNED.
NOTE: 1. IN STPE 2, 24 LB FRESH CAULIFLOWER A.P. WILL YIELD 20 LB CAULI-
FLOWER.
NOTE: 2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
A02500.
NOTE: 3. ONE NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A00400.
Recipe Number: Q01800
SERVING SIZE: 1/2 CUP (5
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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