Recipe#1018

Servings: YIELD: 1 Gallon
Portions:
Pan Size:
Temperature:

INGREDIENTS

2 cups (1 lb) butter or margarine, melted
2 cups (8 oz) flour, wheat, hard, sifted
2 7/8 cups (13 oz) milk, nonfat, dry
3 3/4 qt. water, warm
2 tbsp. (1 1/3 oz) salt
2 cups parsley, fresh, minced

INSTRUCTIONS

CHOOSE ONLY ONE OF THE FOLLOWING METHODS!
COLD ROUX METHOD:
Blend butter or margarine and flour to gether; stir until smooth. Reconstitute milk and warm water; heat to just below boiling. DO NOT BOIL. Add roux to milk, stirring constantly. Add salt. Simmer 10 to 15 minutes or until thickened. Stir in parsley. Stir as necessary.

WARM ROUX METHOD:
Melt butter or margarine over low heat. Add flour gradually; stir with a wire whip until mixture is smooth. Cook about 15 minutes. Stir while cooking. Add dry milk and salt to roux; blend thoroughly. Add water gradually, stirring constantly. Simmer 5 to 10 minutes. Stir in parsley. Stir as necessary.

NOTE: Other types of milk may be used in place of nonfat dry milk and warm water.