Recipe - Cauliflower Au Gratin

4 One half qt WATER; WARM
3 ga WATER; BOILING
1 teaspoon
1 One half pound CHEESE CHEDDER
12 ounce BUTTER PRINT SURE
1 One fourth pound BUTTER PRINT SURE
1 pound MILK; DRY NONFAT L HEAT
20 pound CAULIFLOWER FZ
1 One half pound BREAD SNDWICH 22OZ #51
10 ounce FLOUR GEN PURPOSE 10LB
1 One half ounce SALT TABLE 5LB

PAN: 18 BY 24INCH ROASTING PAN TEMPERATURE: 350 F. OVEN

1. ADD CAULIFLOWER TO SALTED WATER.

2. BRING TO A BOIL; COVER. SIMMER 4 TO 8 MINUTES OR UNTIL CAULFLOWER IS
JUST
TENDER.

3. DRAIN; PLACE 1 Three fourths GAL CAULIFLOWER IN EACH PAN. SET ASIDE FOR USE IN
STEP

9.

4. RECONSTITUTE MILK; HEAT JUST BELOW BOILING. DO NOT BOIL.

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

6. ADD FLOUR MIXTURE TO MILK, STIRRING CONSTANTLY. SIMMER 5 MINUTES OR
UNTI
THICKENED.

7. SEASON WITH SALT AS NEEDED.

8. ADD CHEESE; STIR UNTIL BLENDED.

9. POUR 3 QT SAUCE OVER CAULIFLOWER IN EACH PAN. SEASON WITH PEPPER.

10. MIX CRUMBS AND BUTTER OR MARGARINE. SPRINKLE AN EQUAL QUANTITY OVER
CAULIFLOWER IN EACH PAN.

11. BAKE 15 MINUTES OR UNTIL CRUMBS ARE BROWNED.

NOTE: 1. IN STPE 2, 24 LB FRESH CAULIFLOWER A.P. WILL YIELD 20 LB CAULI
FLOWER.

NOTE: 2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
A02500.

NOTE: 3. ONE NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A00400.
Recipe Number: Q01800

SERVING SIZE: One half CUP (5

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