| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 100 | Servings | ||
INGREDIENTS
| 7 1/2 | qt | WATER; WARM |
| 1 5/8 | lb | MILK; DRY NON-FAT L HEAT |
| 4 | lb | ONIONS DRY |
| 1 1/2 | lb | FLOUR GEN PURPOSE 10LB |
| 1 1/2 | lb | SHORTENING; 3LB |
| 1 | tb | PEPPER BLACK 1 LB CN |
| 3 | oz | SALT TABLE 5LB |
INSTRUCTIONS
1. RECONSTITUTE MILK; HEAT TO JUST BELOW BOILING. DO NOT BOIL. STE ASIDE FOR USE IN STEP 3. 2. SAUTE' CHOPPED DRY ONIONS IN FAT DRIPPINGS AND SHORTENING UNTIL TENDER. ADD FLOUR; BLEND TOGETHER. 3. ADD HOT MILK FROM STEP 1, STIRRING CONSTANTLY. 4. BRING TO A SIMMER, SIMMER 5 MINUTES UNTIL THICKENED. 5. ADD SALT AND PEPPER. NOTE: IN STEP 2, IF FAT DRIPPINGS FROM MEAT ARE NOT AVAILABLE, SHORTENING MAY BE USED. ONE-A LADLE MAY BE USED. SEE RECIPE NO. 4. Recipe Number: O01701 SERVING SIZE: 1/4 CUP (2 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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