Name: Chocolate Mint Sauce
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; 3 lb SUGAR; GRANULATED 10 LB; 3 c COCOA NATURAL 1 LB

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
3	lb	SUGAR; GRANULATED 10 LB
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.  COOL SAUCE.  ADD PEPPERMINT, MIX WELL.
NOTE:  1.  SAUCE MAY BE SERVED OVER ICE CREAM, PUDDINGS OR COOLED PLAIN
UNICE
CAKE SQUARES.
NOTE:  2.  ONE AA LADLE MAY BE USED. SEE RECIPE A00400.
Recipe Number: K00504
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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