| 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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