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Title: Creamed Peas Categories: Yield: 100 Servings 1 1/2 ga WATER; BOILING 3 3/4 qt WATER & RESERVED LIQUID 1 lb BUTTER PRINT SURE 2 7/8 c MILK; DRY NON-FAT L HEAT 15 lb PEAS FZ 2 c FLOUR GEN PURPOSE 10LB 3 tb 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 (3-NO. 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 (3-NO. 2 1/2 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: 1/2 CUP From the Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. |