Name: Asparagus, Creamed (Canned)
Ingredients: 3 3/4 qt WATER; WARM; 1 lb BUTTER PRINT SURE; 13/16 oz MILK; DRY NON-FAT L HEAT; 36 1/4 lb ASPARAGUS FZ; 2 c FLOUR GEN PURPOSE 10LB

You cannot take Christ for justification unless you take Him for sanctification. Think of the sinner coming to Christ and saying, “I do not want to be holy;” “I do not want to be saved from sin;” “I would like to be saved in my sins;” “Do not sanctify me now, but justify me now.” What would be the answer? Could he be accepted by God? You can no more separate justification from sanctification than you can separate the circulation of the blood from the inhalation of the air. Breathing and circulation are two different things, but you cannot have the one without the other; they go together, and they constitute one life. So you have justification and sanctification; they go together, and they constitute one life. If there was ever one who attempted to receive Christ with justification and not with sanctification, he missed it, thank God! He was no more justified than he was sanctified.

A.A. Hodge

CATEGORY	CUISINE	TAG	YIELD
Dairy			100	Servings

INGREDIENTS

3 3/4	qt	WATER; WARM
1	lb	BUTTER PRINT SURE
13/16	oz	MILK; DRY NON-FAT L HEAT
36 1/4	lb	ASPARAGUS FZ
2	c	FLOUR GEN PURPOSE 10LB

INSTRUCTIONS

1.  USE CANNED ASPARAGUS.
2.  RECONSTITUTE MILK; HEAT TO JUST BELOW BOILING.  DO NOT BOIL.
3.  BLEND BUTTER OR MARGARINE AND FLOUR TOGETHER; STIR UNTIL SMOOTH.
4.  ADD FLOUR MIXTURE TO MILK, STIRRING CONSTANTLY.  SIMMER 5 MINUTES OR
UNTIL
OR UNTIL THICKENED.
5.  HEAT ASPARAGUS.
6.  POUR SAUCE OVER ASPARAGUS.
Recipe Number: Q00102
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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