Creamed Asparagus (frozen
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 100 | Servings | ||
INGREDIENTS
| 3 3/4 | qt | WATER, WARM |
| 1 1/2 | gl | WATER, BOILING |
| 1 | lb | BUTTER PRINT SURE |
| 13/16 | oz | MILK, DRY NON-FAT L HEAT |
| 20 | lb | ASPARAGUS FZ |
| 2 | c | FLOUR GEN PURPOSE 10LB |
| 1 | T | SALT TABLE 5LB |
| 2 | T | SALT TABLE 5LB |
INSTRUCTIONS
ADD ASPARAGUS TO SALTED WATER. BRING TO A BOIL; BOIL GENTLY, UNCOVERED, 8 MINUTES OR UNTIL JUST TENDER. DRAIN; RESERVE LIQUID FOR USE IN STEP 3 RECONSTITUTE MILK; HEAT TO JUST BELOW BOILING. DO NOT BOIL. BLEND BUTTER OR MARGARINE AND FLOUR TOGETHER; STIR UNTIL SMOOTH. ADD FLOUR MIXTURE TO MILK, STIRRING CONSTANTLY. SIMMER 5 MINUTES OR UNTIL THICKENED. TASTE; SEASON WITH SALTS AS NEEDED. POUR SAUCE OVER ASPARAGUS. NOTE: IN STEP 1, FROZEN ASPARAGUS SPEARS MAY BE USED. Recipe Number: Q00100 SERVING SIZE: 1/2 CUP OR 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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Nutrition (calculated from recipe ingredients)
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Calories: 0
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 212.1mg
Potassium: <1mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g