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Recipe Name: Asparagus Au Gratin Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 100

Ingredients:
3 3/4 Quart(s) Water, warm
1 1/2 (s) Water, boiling
1 1/2 Pound(s) CHEESE CHEDDER
1 Pound(s) BUTTER PRINT SURE
13/16 Ounce(s) MILK, DRY NON-FAT L HEAT
20 Pound(s) ASPARAGUS FZ
2 Cup(s) FLOUR GEN PURPOSE 10LB
1 Tablespoon(s) SALT TABLE 5LB
Directions:
ADD ASPARAGUS TO SALTED WATER. BRING TO A BOIL; BOIL GENTLY,
UNCOVERED, 8 MINUTES OR UNTIL JUST TENDER. DRAIN; RESERVE LIQUID FOR
USE IN STEP 3. RECONSTITUTE MILK; HEAT TO JUST BELOW BOILING. DO NOT
BOIL. BLEND BUTTER OR MARGARINE AND FLOUR TOGETHER; STIR UNTIL SMOOTH.
ADD FLOUR MIXTURE TO MILK, STIRRING CONSTANTLY. SIMMER 5 MINUTES OR
UNTIL THICKENED. ADD CHEDDAR CHEESE TO SAUCE. AFTER SAUCE IS
THICKEND, STIR TO MELT CHEESE. TASTE; SEASON WITH SALT AS NEEDED. POUR
SAUCE OVER ASPARAGUS. NOTE: IN STEP 1, FROZEN ASPARAGUS SPEARS MAY BE
USED. Recipe Number: Q00101 SERVING SIZE: 1/2 CUP From the <Army
Master Recipe Index File> (actually used today!). Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 0
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 212.1mg
Potassium: <1mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g


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