Recipe - Creamed Peas

1 One half ga WATER; BOILING
3 Three fourths qt WATER & RESERVED LIQUID
1 pound BUTTER PRINT SURE
2 7/8 cup MILK; DRY NONFAT L HEAT
15 pound PEAS FZ
2 cup FLOUR GEN PURPOSE 10LB
3 tablespoon SALT TABLE 5LB

1. ADD PEAS TO SALTED WATER.

2. BRING TO A BOIL, COVER; COOK GENTLY, 6 TO 8 MINUTES OR UNTIL TENDER.
DRAIN; RESERVE LIQUID FOR USE IN STEP 3 AND PEAS FOR USE IN STEP 6.

3. RECONSTITUTE MILK; BRING TO JUST BELOW A BOIL. 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. POUR SAUCE OVER HOT PEAS.

NOTE: 1. IN STEP 1, 19 LB 11 OZ (3NO. 10 CN) CANNED PEAS MAY BE USED FOR
FROZEN PEAS. HEAT; DRAIN; RESERVE LIQUID FOR USE IN STEP 3. FOLLOW STEPS 3
THROUGH 6.

NOTE: 2. IN STEP 1, 3 LB 9 OZ (3NO. 2 One half CN) CANNED DEHYDRATED
COMPRESSED
PEAS MAY BE USED. PREPARE ACCORDING TO INSTRUCTIONS ON CONTAINER; RESERVE
LIQUID FOR USE IN STEP 3. FOLLOW STEPS 3 THROUGH 6.

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

Recipe Number: Q04000

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.