| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
100 |
Servings |
INGREDIENTS
| 2 1/2 |
ga |
WATER; WARM |
| 4 |
ga |
WATER & RESERVED JUICE |
| 4 |
ga |
STOCK; CHICKEN |
| 3 1/4 |
lb |
MILK; DRY NON-FAT L HEAT |
| 10 7/8 |
lb |
ASPARAGUS FZ |
| 2 |
lb |
FLOUR GEN PURPOSE 10LB |
| 1 |
lb |
SOUP GRAVY BASE CHICKEN |
| 2 |
ts |
PEPPER BLACK 1 LB CN |
INSTRUCTIONS
1. COOK FROZEN ASPARAGUS; DRAIN AND RESERVE LIQUID FOR USE IN STEP 4.
2. BLEND FAT, FLOUR, SALT, AND PEPPER TO FORM PASTE. ADD ASPARAGUS;
STIR TO
BLEND WELL.
3. ADD STOCK TO RESERVED LIQUID TO MAKE 4 GAL. BLEND WARM PASTE MIXTURE
INTO
HOT STOCK MIXTURE, STIRRING CONSTANTLY.
4. BRING TO A BOIL; REDUCE HEAT; SIMMER 15 MINUTES.
5. RECONSTITUTE MILK. ADD JUST BEFORE SERVING.
6. HEAT TO SERVING TEMPERATURE. DO NOT BOIL.
Recipe Number: P01401
SERVING SIZE: 1 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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