| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
100 |
Servings |
INGREDIENTS
| 3 3/4 |
ga |
WATER; WARM |
| 2 |
lb |
BUTTER PRINT SURE |
| 3 1/4 |
lb |
MILK; DRY NON-FAT L HEAT |
| 2 |
lb |
FLOUR GEN PURPOSE 10LB |
| 1 |
lb |
SHORTENING; 3LB |
| 1 |
tb |
PEPPER BLACK 1 LB CN |
INSTRUCTIONS
7 lb -
1. SEPARATE DRIED BEEF SLICES.
2. SAUTE' SLICES IN SHORTENING OR SALAD OIL UNTIL EDGES BEGIN TO CURL.
SET
ASIDE FOR USE IN STEP 5.
3. RECONSTITUTE MILK. HEAT TO JUST BELOW BOILING. DO NOT BOIL.
4. COMBINE BUTTER OR MARGARINE WITH FLOUR AND PEPPER; ADD TO MILK,
STIRRING
CONSTANTLY. COOK 5 MINUTES UNTIL THICKENED.
5. ADD BEEF TO SAUCE; BLEND WELL.
NOTE: 1. IF BEEF IS SALTY, RINSE IN HOT WATER BEFORE FRYING OR COVER WITH
HOT WATER; LET STAND 1 HOUR DRAING THOROUGHLY.
Recipe Number: L05200
SERVING SIZE: 3/4 CUP
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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