Name: Cream Onion Gravy
Ingredients: 7 1/2 qt WATER; WARM; 1 5/8 lb MILK; DRY NON-FAT L HEAT; 4 lb ONIONS DRY; 1 1/2 lb FLOUR GEN PURPOSE 10LB; 1 1/2 lb SHORTENING; 3LB; 1 tb PEPPER BLACK 1 LB CN; 3 oz SALT TABLE 5LB

Infinite wrath moved by infinite righteousness releases infinite punishment on the infinite Son who can absorb an eternal hell for all who will ever believe in three hours. It is here that He bears in His own body our sins. It is here that He has made sin for us who knew no sin. It is here that He is wounded for our transgressions, crushed for our iniquity. It is here that He is made a curse for us. These are the three hours of the wrath of God on Him.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Dairy			100	Servings

INGREDIENTS

7 1/2	qt	WATER; WARM
1 5/8	lb	MILK; DRY NON-FAT L HEAT
4	lb	ONIONS DRY
1 1/2	lb	FLOUR GEN PURPOSE 10LB
1 1/2	lb	SHORTENING; 3LB
1	tb	PEPPER BLACK 1 LB CN
3	oz	SALT TABLE 5LB

INSTRUCTIONS

1.  RECONSTITUTE MILK; HEAT TO JUST BELOW BOILING. DO NOT BOIL. STE ASIDE
FOR USE IN STEP 3.
2.  SAUTE' CHOPPED DRY ONIONS IN FAT DRIPPINGS AND SHORTENING UNTIL TENDER.
ADD FLOUR; BLEND TOGETHER.
3.  ADD HOT MILK FROM STEP 1, STIRRING CONSTANTLY.
4.  BRING TO A SIMMER, SIMMER 5 MINUTES UNTIL THICKENED.
5.  ADD SALT AND PEPPER.
NOTE:  IN STEP 2, IF FAT DRIPPINGS FROM MEAT ARE NOT AVAILABLE, SHORTENING
MAY BE USED.
ONE-A LADLE MAY BE USED. SEE RECIPE NO. 4.
Recipe Number: O01701
SERVING SIZE: 1/4 CUP (2
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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