Recipe - Asparagus Creamed (Canned)

3 Three fourths qt WATER; WARM
1 pound BUTTER PRINT SURE
13/16 ounce MILK; DRY NONFAT L HEAT
36 One fourth pound ASPARAGUS FZ
2 cup FLOUR GEN PURPOSE 10LB

1. USE CANNED ASPARAGUS.

2. RECONSTITUTE MILK; HEAT TO JUST BELOW BOILING. DO NOT BOIL.

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

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

5. HEAT ASPARAGUS.

6. POUR SAUCE OVER ASPARAGUS.

Recipe Number: Q00102

SERVING SIZE: One half CUP

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.