Creamed asparagus (frozen

100 Servings

Ingredients

Quantity Ingredient
3¾ quart WATER; WARM
1½ gallon WATER; BOILING
1 pounds BUTTER PRINT SURE
13/16 ounce MILK; DRY NON-FAT L HEAT
20 pounds ASPARAGUS FZ
2 cups FLOUR GEN PURPOSE 10LB
1 tablespoon SALT TABLE 5LB
2 tablespoons SALT TABLE 5LB

Directions

1. ADD ASPARAGUS TO SALTED WATER.

2. BRING TO A BOIL; BOIL GENTLY, UNCOVERED, 8 MINUTES OR UNTIL JUST TENDER.

DRAIN; RESERVE LIQUID FOR USE IN STEP 3 3. RECONSTITUTE MILK; HEAT TO JUST BELOW BOILING. DO NOT BOIL.

4. BLEND BUTTER OR MARGARINE AND FLOUR TOGETHER; STIR UNTIL SMOOTH.

5. ADD FLOUR MIXTURE TO MILK, STIRRING CONSTANTLY. SIMMER 5 MINUTES OR UNTIL

THICKENED.

6. TASTE; SEASON WITH SALTS AS NEEDED.

7. POUR SAUCE OVER ASPARAGUS.

NOTE: IN STEP 1, FROZEN ASPARAGUS SPEARS MAY BE USED.

Recipe Number: Q00100

SERVING SIZE: ½ CUP OR

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

Downloaded from Glen's MM Recipe Archive, .

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