Recipe - Cauliflower Wpeas Creame

4 One half qt WATER; WARM
1 One half ga WATER; BOILING
One half pound BUTTER PRINT SURE
1 One fourth pound BUTTER PRINT SURE
cn MILK; DRY NONFAT L HEAT
10 pound PEAS FZ
10 pound CAULIFLOWER FZ
1 One half pound BREAD SNDWICH 22OZ #51
5/8 pound FLOUR GEN PURPOSE 10LB
7/16 ct CURRY POWDER
1/16 pound 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 CAULIFLOWER
IS JUST TENDER.

3. DRAIN CAULIFLOWER; PLACE EQUAL QUANTITIES OF CAULIFLOWER AND PEAS IN
EACH
PAN. SET ASIDE FOR USE IN STEP 8.

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

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

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

7. SEASON WITH CURRY POWDER.

8. POUR 3 QT SAUCE OVER VEGETABLES IN EACH PAN.

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

10. BAKE 15 MINUTES OR UNTIL CRUMBS ARE BROWNED.

NOTE: 1. IN STEP 1, 14 LB FRESH CAULIFLOWER A.P. WILL YIELD 10 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: Q01801

SERVING SIZE: 100

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