Recipe - Chocolate Nut Sauce

1 One half qt WATER; WARM
2 cup WATER; COLD
1 One fourth cup BUTTER PRINT SURE
1 Three fourths cup MILK; DRY NONFAT L HEAT
1 pound NUTS MIX SHELL #10
3 pound SUGAR; GRANULATED 10 LB
1 tablespoon IMITATION VANILLA
3 cup COCOA NATURAL 1 LB

1. RECONSTITUTE MILK. SET ASIDE FOR USE IN STEP 3.

2. MIX SUGAR, COCOA, AND SALT WITH WATER TO FORM A PASTE. BRING TO A
BOIL, STIRRING CONSTANTLY; COOL SLIGHTLY.

3. ADD MILK STIRRING CONSTANTLY. BRING TO A BOIL, COOK FOR 3 MINUTES.
REMOVE FROM HEAT IMMEDIATELY.

4. ADD BUTTER OR MARGARINE AND VANILLA; STIR. SERVE WARM OR AT ROOM
TEMPERATURE.

5. ADD PECANS JUST BEFORE SREVING; MIX WELL.

NOTE: 1. SAUCE MAY BE SERVED OVER ICE CREAM, PUDDINGS OR COOLED PLAIN
UNICED CAKE SQUARES.

NOTE: 2. IN STEP 2, 1 LB CHOCOLATE, COOKING, UNSWEETENED MAY BE USED FOR
COCOA. IN STEP 4, REDUCE BUTTER OR MARGARINE TO 2 OZ (One fourth CUP). ADD
CHOCOLATE WITH BUTTER OR MARGARINE.

NOTE: 3. ONE AA LADLE MAY BE USED. SEE RECIPE NO. A00400.

Recipe Number: K00503

SERVING SIZE: 2 TABLESPO

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