| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 100 | Servings | ||
INGREDIENTS
| 3 3/4 | qt | WATER; WARM |
| 1 1/2 | lb | CHEESE CHEDDER |
| 1 1/2 | c | BUTTER PRINT SURE |
| 3 | c | MILK; DRY NON-FAT L HEAT |
| 2 | c | FLOUR GEN PURPOSE 10LB |
| 1 | tb | SALT TABLE 5LB |
INSTRUCTIONS
1. BLEND BUTTER OR MARGARINE AND FLOUR TOGETHER USING WIRE WHIP; STIR UNTIL SMOOTH. 2. RECONSTITUTE MILK; HEAT TO JUST BELOW BOILING. DO NOT BOIL. 3. ADD MILK TO ROUX STIRRING CONSTANTLY. 4. ADD SALT. SIMMER 10 TO 15 MINUTES OR UNTIL THICKENED. STIR AS NECESSARY. STIR IN CHEESE UNTIL BLENDED. : NOTE: CHEESE SAUCE MIX MAY BE USED FOR ALL INGREDIENTS. PREPARE ACCORDING TO INSTRUCTIONS ON CONTAINER. Recipe Number: O00101 SERVING SIZE: 1/4 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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