Creamed peas

100 Servings

Ingredients

Quantity Ingredient
1½ gallon WATER; BOILING
3¾ quart WATER & RESERVED LIQUID
1 pounds BUTTER PRINT SURE
2⅞ cup MILK; DRY NON-FAT L HEAT
15 pounds PEAS FZ
2 cups FLOUR GEN PURPOSE 10LB
3 tablespoons SALT TABLE 5LB

Directions

1. ADD PEAS TO SALTED WATER.

2. BRING TO A BOIL, COVER; COOK GENTLY, 6 TO 8 MINUTES OR UNTIL TENDER.

DRAIN; RESERVE LIQUID FOR USE IN STEP 3 AND PEAS FOR USE IN STEP 6.

3. RECONSTITUTE MILK; BRING TO JUST BELOW A BOIL. 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. POUR SAUCE OVER HOT PEAS.

NOTE: 1. IN STEP 1, 19 LB 11 OZ (3-NO. 10 CN) CANNED PEAS MAY BE USED FOR FROZEN PEAS. HEAT; DRAIN; RESERVE LIQUID FOR USE IN STEP 3. FOLLOW STEPS 3 THROUGH 6.

NOTE: 2. IN STEP 1, 3 LB 9 OZ (3-NO. 2½ CN) CANNED DEHYDRATED COMPRESSED

PEAS MAY BE USED. PREPARE ACCORDING TO INSTRUCTIONS ON CONTAINER; RESERVE LIQUID FOR USE IN STEP 3. FOLLOW STEPS 3 THROUGH 6.

NOTE: 3. ONE NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A00400.

Recipe Number: Q04000

SERVING SIZE: ½ CUP

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

Downloaded from Glen's MM Recipe Archive, .

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