| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
100 |
Servings |
INGREDIENTS
| 3 3/4 |
qt |
WATER; WARM |
| 1 1/2 |
ga |
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 |
tb |
SALT TABLE 5LB |
| 2 |
tb |
SALT TABLE 5LB |
INSTRUCTIONS
1. ADD ASPARAGUS TO SALTED WATER.
2. BRING TO A BOIL; BOIL GENTLY, UNCOVERED, 8 MINUTES OR UNTIL JUST
TENDER.
DRAIN; RESERVE LIQUID FOR USE IN STEP 3
3. RECONSTITUTE MILK; HEAT TO JUST BELOW BOILING. DO NOT BOIL.
4. BLEND BUTTER OR MARGARINE AND FLOUR TOGETHER; STIR UNTIL SMOOTH.
5. ADD FLOUR MIXTURE TO MILK, STIRRING CONSTANTLY. SIMMER 5 MINUTES OR
UNTIL
THICKENED.
6. TASTE; SEASON WITH SALTS AS NEEDED.
7. 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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