Recipe - Creamed Asparagus (Frozen

3 Three fourths qt WATER; WARM
1 One half ga WATER; BOILING
1 pound BUTTER PRINT SURE
13/16 ounce MILK; DRY NONFAT L HEAT
20 pound ASPARAGUS FZ
2 cup FLOUR GEN PURPOSE 10LB
1 tablespoon SALT TABLE 5LB
2 tablespoon SALT TABLE 5LB

1. ADD ASPARAGUS TO SALTED WATER.

2. BRING TO A BOIL; BOIL GENTLY, UNCOVERED, 8 MINUTES OR UNTIL JUST
TENDER.
DRAIN; RESERVE LIQUID FOR USE IN STEP 3

3. RECONSTITUTE MILK; HEAT TO JUST BELOW BOILING. 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. TASTE; SEASON WITH SALTS AS NEEDED.

7. POUR SAUCE OVER ASPARAGUS.

NOTE: IN STEP 1, FROZEN ASPARAGUS SPEARS MAY BE USED.

Recipe Number: Q00100

SERVING SIZE: One half CUP OR

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