Cream onion gravy

100 Servings

Ingredients

Quantity Ingredient
7½ quart WATER; WARM
1⅝ pounds MILK; DRY NON-FAT L HEAT
4 pounds ONIONS DRY
1½ pounds FLOUR GEN PURPOSE 10LB
1½ pounds SHORTENING; 3LB
1 tablespoon PEPPER BLACK 1 LB CN
3 ounces SALT TABLE 5LB

Directions

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: ¼ CUP (2

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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