| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
100 |
Servings |
INGREDIENTS
| 1 1/2 |
qt |
WATER; WARM |
| 2 |
c |
WATER; COLD |
| 1 1/4 |
c |
BUTTER PRINT SURE |
| 1 3/4 |
c |
MILK; DRY NON-FAT L HEAT |
| 1 |
lb |
MARSHMALLOW; WHITE |
| 3 |
lb |
SUGAR; GRANULATED 10 LB |
| 1 |
tb |
IMITATION VANILLA |
| 3 |
c |
COCOA NATURAL 1 LB |
INSTRUCTIONS
1. RECONSTITUTE MILK. SET ASIDE FOR USE IN STEP 3.
2. MIX SUGAR, COCOA, AND SALT WITH WATER TO FORM A PASTE. BRING TO
A BOIL, STIRRING CONSTANTLY; COOL SLIGHTLY.
3. ADD MILK STIRRING CONSTANTLY. BRING TO A BOIL; COOK FOR 3 MINUTES.
REMOVE FROM HEAT IMMEDIATELY.
4. ADD BUTTER OR MARGARINE AND VANILLA; STIR. SERVE WARM OR AT ROOM
TEMPERATURE.
5. ADD MARSHMALLOWS JUST BEFORE SERVING; MIX WELL.
NOTE: 1. SAUCE MAY BE SERVED OVER ICE CREAM, PUDDINGS OR COOLED PLAIN
UNICED CAKE SQUARES.
NOTE: 2. IN STEP 2, 1 LB CHOCOLATE, COOKING, UNSWEETENED MAY BE USED FOR
COCOA. IN STEP 4, REDUCE BUTTER OR MARGARINE TO 2 OZ (1/4 CUP). ADD
CHOCOLATE WITH BUTTER OR MARGARINE.
NOTE: 3. ONE AA LADLE MAY BE USED. SEE RECIPE NO. A00400.
Recipe Number: K00502
SERVING SIZE: 2 TABLESPO
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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