Title: Asparagus, creamed (canned)
 Categories: 
      Yield: 100 Servings
 
  3 3/4 qt WATER; WARM
      1 lb BUTTER PRINT SURE
  13/16 oz MILK; DRY NON-FAT L HEAT
 36 1/4 lb ASPARAGUS FZ
      2 c  FLOUR GEN PURPOSE 10LB
 
  1.  USE CANNED ASPARAGUS.
  
  2.  RECONSTITUTE MILK; HEAT TO JUST BELOW BOILING.  DO NOT BOIL.
  
  3.  BLEND BUTTER OR MARGARINE AND FLOUR TOGETHER; STIR UNTIL SMOOTH.
  
  4.  ADD FLOUR MIXTURE TO MILK, STIRRING CONSTANTLY.  SIMMER 5 MINUTES
  OR UNTIL OR UNTIL THICKENED.
  
  5.  HEAT ASPARAGUS.
  
  6.  POUR SAUCE OVER ASPARAGUS.
  
  Recipe Number: Q00102
  
  SERVING SIZE: 1/2 CUP
  
  From the  (actually used today!).