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CATEGORY CUISINE TAG YIELD
Dairy 100 Servings

INGREDIENTS

1 1/2 ga WATER; BOILING
3 3/4 qt WATER & RESERVED LIQUID
1 lb BUTTER PRINT SURE
2 7/8 c MILK; DRY NON-FAT L HEAT
15 lb PEAS FZ
2 c FLOUR GEN PURPOSE 10LB
3 tb SALT TABLE 5LB

INSTRUCTIONS

1.  ADD PEAS TO SALTED WATER.
2.  BRING TO A BOIL, COVER; COOK GENTLY, 6 TO 8 MINUTES OR UNTIL TENDER.
DRAIN; RESERVE LIQUID FOR USE IN STEP 3 AND PEAS FOR USE IN STEP 6.
3.  RECONSTITUTE MILK; BRING TO JUST BELOW A BOIL. 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.  POUR SAUCE OVER HOT PEAS.
NOTE:  1.  IN STEP 1, 19 LB 11 OZ (3-NO. 10 CN) CANNED PEAS MAY BE USED FOR
FROZEN PEAS. HEAT; DRAIN; RESERVE LIQUID FOR USE IN STEP 3. FOLLOW STEPS 3
THROUGH 6.
NOTE:  2.  IN STEP 1, 3 LB 9 OZ (3-NO. 2 1/2 CN) CANNED DEHYDRATED
COMPRESSED
PEAS MAY BE USED. PREPARE ACCORDING TO INSTRUCTIONS ON CONTAINER; RESERVE
LIQUID FOR USE IN STEP 3. FOLLOW STEPS 3 THROUGH 6.
NOTE:  3.  ONE NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A00400.
Recipe Number: Q04000
SERVING SIZE: 1/2 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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