Recipe#1002

Servings: YIELD: 100 Portions (2 Gallons)
Portions: 1/3 Cup Each
Pan Size:
Temperature:

INGREDIENTS

5 1/2 cups (1 lb 10 oz) milk, nonfat, dry
1 3/4 gal. water, warm
3 qt. (4 lb onions, dry, chopped
3 cups (1 lb 8 oz) Meat drippings and clear fat or shortening
1 qt. (1 lb 2 oz) flour, wheat, hard
4 1/2 tbsp. (3 oz) salt
1 tbsp. pepper, black

INSTRUCTIONS

Reconstitute milk and warm water; heat to just below boiling. Do NOT BOIL. Saute onions in fat until light yellow. Add flour; blend together. Add cold roux to milk, stirring constantly. Bring to a boil; reduce heat and simmer 5 minutes until thickened. Add salt and pepper.

NOTE: Other types of milk may be used.