Recipe#220

Servings: YIELD: 100 Portions (4 1/4 Gallons)
Portions: 2/3 Cup plus 1 Slice Toast
Pan Size:
Temperature:

INGREDIENTS

1 3/4 qt. (2 lb) milk, nonfat, dry
9 1/3 qt. water, warm
3 cups (1 lb 8 oz) butter or margarine, melted
3/4 cup (1 lb) peppers, sweet, fresh, chopped
3 lb (3-16 oz or 6-8Z cn) mushrooms, canned, drained, chopped
1 3/4 qt. (1 lb 8 oz) flour, wheat, pastry, sifted
1 tbsp. celery salt
1 tbsp. pepper, black
1/4 tsp. pepper, cayenne
1 3/4 cups (14 oz or 1/2-No. 2 1/2 cn) pimientos, canned, chopped
1/2 cup (5 oz) salt
120 eggs, hard cooked, peeled, quartered or sliced
100 slices (6 lb) toast

INSTRUCTIONS

Reconstitute dry milk and warm water; heat to just below boiling. DO NOT BOIL.

Saute peppers and mushrooms in butter or margarine until tender. Remove from heat. Add flour to sauteed peppers; stir until well blended. Add slowly to milk, stirring constantly. Cook 5 to 10 minutes or until thickened. Stir as necessary. Add seasonings and pimientos to sauce; mix well. Add eggs carefully to sauce. Heat to serving temperature. Serve on toast.

NOTE: 2 1/2 gal other types of milk may be substituted for nonfat dry milk and water.