Recipe#1131

Servings: YIELD: 100 Portions
Portions: 1/2 Cup Each
Pan Size:
Temperature:

INGREDIENTS

15 lb. peas, frozen
3 tbsp. (2 oz) salt
1 1/2 gal. water, boiling
2 7/8 cups (13 oz) milk, nonfat, dry
3 3/4 qt. water and liquid, warm
2 cups (1 lb) butter or margarine, melted
2 cups (8 oz) flour, wheat, general purpose, sifted
1 tbsp. salt

INSTRUCTIONS

Add 3 tbsp salt to 1 1/2 gal boiling water. Add peas to salted water. Bring to a boil; cover; boil gently, 6 to 8 minutes or until tender. Drain; set aside peas and reserve liquid. Reconstitute milk and water and reserved liquid; bring to just below a boil. DO NOT BOIL. Blend butter or margarine and flour together; stir until smooth. Add flour mixture and salt to milk, stirring constantly. Simmer 5 minutes or until thickened. Pour sauce over hot peas.

NOTE: 19 lb 11 oz (3-No. 10 cn) canned peas may be used for frozen peas. Heat; drain; reserve liquid for use in reconstitute milk. Reconstitute milk and water and reserved liquid; bring to just below a boil. DO NOT BOIL. Blend butter or margarine and flour together; stir until smooth. Add flour mixture and salt to milk, stirring constantly. Simmer 5 minutes or until thickened. Pour sauce over hot peas.