| 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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