Title: Asparagus au gratin
 Categories: 
      Yield: 100 Servings
 
  3 3/4 qt WATER; WARM
  1 1/2 ga WATER; BOILING
  1 1/2 lb CHEESE CHEDDER
      1 lb BUTTER PRINT SURE
  13/16 oz MILK; DRY NON-FAT L HEAT
     20 lb ASPARAGUS FZ
      2 c  FLOUR GEN PURPOSE 10LB
      1 tb SALT TABLE 5LB
      2 tb 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. ADD CHEDDAR CHEESE TO SAUCE. AFTER SAUCE IS
  THICKEND, STIR TO MELT CHEESE.
  
  6.  TASTE; SEASON WITH SALT AS NEEDED.
  
  7.  POUR SAUCE OVER ASPARAGUS.
  
  NOTE:  IN STEP 1, FROZEN ASPARAGUS SPEARS MAY BE USED.
  
  Recipe Number: Q00101
  
  SERVING SIZE: 1/2 CUP
  
  From the  (actually used today!).