Title: Cauliflower w/peas creame
 Categories: 
      Yield: 100 Servings
 
  4 1/2 qt WATER; WARM
  1 1/2 ga WATER; BOILING
    1/2 lb BUTTER PRINT SURE
  1 1/4 lb BUTTER PRINT SURE
        cn MILK; DRY NON-FAT L HEAT
     10 lb PEAS FZ
     10 lb CAULIFLOWER FZ
  1 1/2 lb BREAD SNDWICH 22OZ #51
    5/8 lb FLOUR GEN PURPOSE 10LB
   7/16 ct CURRY POWDER
   1/16 lb SALT TABLE 5LB
 
  PAN:  18 BY 24-INCH ROASTING PAN              TEMPERATURE:  350 F.
  OVEN
  
  1.  ADD CAULIFLOWER TO SALTED WATER.
  
  2.  BRING TO A BOIL; COVER.  SIMMER 4 TO 8 MINUTES OR UNTIL
  CAULIFLOWER IS JUST TENDER.
  
  3.  DRAIN CAULIFLOWER; PLACE EQUAL QUANTITIES OF CAULIFLOWER AND PEAS
  IN EACH PAN. SET ASIDE FOR USE IN STEP 8.
  
  4.  RECONSTITUTE MILK; HEAT TO JUST BELOW BOILING.  DO NOT BOIL.
  
  5.  BLEND BUTTER OR MARTGARINE AND FLOUR TOGETHER; STIR UNTIL SMOOTH.
  
  6.  ADD FLOUR MIXTURE TO MILK, STIRRING CONSTANTLY.  SIMMER 5 MINUTES
  OR UNTIL THICKENED.
  
  7.  SEASON WITH CURRY POWDER.
  
  8.  POUR 3 QT SAUCE OVER VEGETABLES IN EACH PAN.
  
  9.  MIX CRUMBS AND BUTTER OR MARGARINE.  SPRINKLE AN EQUAL QUANTITY
  OVER CAULIFLOWER IN EACH PAN.
  
  10. BAKE 15 MINUTES OR UNTIL CRUMBS ARE BROWNED.
  
  NOTE:  1.  IN STEP 1, 14 LB FRESH CAULIFLOWER A.P. WILL YIELD 10 LB
  CAULI- FLOWER.
  
  NOTE:  2.  OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
  A02500.
  
  NOTE:  3.  ONE NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A00400.
  
  Recipe Number: Q01801
  
  SERVING SIZE: 100
  
  From the  (actually used today!).