| CREAMED GREEN BEANS | ||||||||
| Makes 100 servings – ¼ cup. | Bake in 350° oven. | |||||||
| INGREDIENTS | WEIGHTS | MEASURES | ||||||
| Cut green beans | 2 – #10 cans | |||||||
| Reconstituted dry milk** | 1 ¼ qt. | |||||||
| Butter | ½ lb. | 1 cup | ||||||
| Sifted flour | 8 oz. | 2 cups | ||||||
| Salt | 1 oz. | 2 Tbsps. | ||||||
| White pepper | 1 tsp. | |||||||
| Minced parsley | 2 oz. | ½ cup | ||||||
| ** | See RECIPE FOR FLUID SKIM MILK,BUTTERMILK,SOUR MILK for directions to reconstitute dry milk. | |||||||
| DIRECTIONS: | ||||||||
| 1. Drain beans, saving liquid. Reconstitute milk and bean liquid. | ||||||||
| 2. Melt butter, blend in flour, salt and pepper and add reconstituted milk. Cook over low heat 8 to 10 minutes to remove raw starch flavor. Add parsley. | ||||||||
| 3. Combine sauce and beans in serving pan. Heat thoroughly in oven. SERVE HOT. | ||||||||
| VARIATION: | ||||||||
| Cheese Sauced Green Beans: (Medium White Sauce, Card H-8) | ||||||||
| Add 3 lbs. (3 qts.) shredded cheese to hot white sauce. | ||||||||
| Stir until cheese melts. Pour over beans and heat thoroughly. SERVE HOT. | ||||||||
| Number of Portions | 100 | |||||||
| Size of Portion | ¼ cup | |||||||
| Calories | 37 | Iron | 0.51 Mg | Protein | 1.10 G | 11.75% | ||
| Cholesterol | 0 Mg | Calcium | 25.85 Mg | Carbohydrates. | 4.08 G | 43.71% | ||
| Sodium | 233 Mg | Vitamin A | 39 RE | Total Fat | 2.00 G | 48.24% | ||
| Fiber | 0.74 G | Vitamin C | 1.68 Mg | Saturated Fat. | 0.43 G | 10.35% | ||