| CREAMED CANNED VEGETABLES | ||||||||
| Makes approximately 96 servings – ¼ cup | ||||||||
| Prepare in 2 – #10 can lots to prevent vegetables becoming broken and discolored. | ||||||||
| INGREDIENTS | MEASURES | |||||||
| White sauce | 2 qts. (or 8 cups) | |||||||
| Vegetables | 2 – # 10 cans | |||||||
| DIRECTIONS: | ||||||||
| 1. Make medium white sauce and add to drained vegetables in serving pan. (Card H-8) | ||||||||
| 2. Heat in serving pan in oven or in top of double boiler for 10 to 15 minutes. | ||||||||
| Number of Portions | 96 | |||||||
| Size of Portion | ¼ cup | |||||||
| Calories | 40 | Iron | 0.51 Mg | Protein | 1.91 G | 19.21% | ||
| Cholesterol | 3 Mg | Calcium | 36.85 Mg | Carbohydrates. | 5.83 G | 58.53% | ||
| Sodium | 106 Mg | Vitamin A | 503 RE | Total Fat | 1.11 G | 25.09% | ||
| Fiber | 1.28 G | Vitamin C | 2.27 Mg | Saturated Fat. | 0.64 G | 14.53% | ||