| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Welsh |
|
100 |
Servings |
INGREDIENTS
| 9 1/4 |
qt |
WATER; WARM |
| 6 |
lb |
CHEESE CHEDDER |
| 2 1/4 |
lb |
BUTTER PRINT SURE |
| 2 |
lb |
MILK; DRY NON-FAT L HEAT |
| 100 |
|
BREAD SNDWICH 22OZ #51 |
| 2 |
lb |
FLOUR GEN PURPOSE 10LB |
| 1 |
ts |
PEPPER BLACK 1 LB CN |
| 1 |
ts |
MUSTARD FLOUR |
| 1/4 |
c |
WORCESTERSHIRE SAUCE |
| 2 |
oz |
SALT TABLE 5LB |
INSTRUCTIONS
1. RECONSTITUTE MILK; HEAT TO JUST BELOW BOILING. DO NOT BOIL.
2. BLEND BUTTER OR MARGARINE, FLOUR, MUSTARD FLOUR, PEPPER, AND SALT;
STIR UNTIL SMOOTH. ADD ROUX SLOWLY TO MILK, STIRRING CONSTANTLY.
3. COOK 5 TO 10 MINUTES OR UNTIL THICKENED, STIRRING AS NECESSARY.
4. ADD CHEESE AND WORCESTERSHIRE SAUCE; STIR UNTIL CHEESE IS MELTED.
5. SERVE ON TOAST.
:
NOTE: 1. IN STEP 4, 2 LB 6 1/2 OZ (3/4-NO. 10 CN) CHEESE, AMERICAN,
DEHYDRATED COMBINED WITH 2 1/2 CUPS WARM WATER MAY BE USED. SEE
RECIPE NO. F-G-1.
NOTE: 2. IN STEP 5, TOASTED ENGLISH MUFFINS, CORNBREAD, OR BISCUITS
MAY BE USED FOR TOAST.
NOTE: 3. IN STEP 5, 6 LB 12 OZ SANDWICH SLICED BREAD MAY BE USED.
NOTE: 4. IN STEP 5, 1-B LADLE MAY BE USED.
Recipe Number: F00200
SERVING SIZE: 1/2 CUP PL
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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