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Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- 3 3/4 quart WATER, Hot
- 1 1/2 gal WATER, BOILING
- 1 1/2 lb CHEESE CHEDDER
- 1 lb BUTTER PRINT SURE
- 813/1000 ounce Lowfat milk, DRY NON-FAT L HEAT
- 20 lb ASPARAGUS FZ
- 2 c. FLOUR GEN PURPOSE 10LB
- 1 Tbsp. SALT TABLE 5LB
- 2 Tbsp. SALT TABLE 5LB
Direcciones
- 1. Add in ASPARAGUS TO SALTED WATER.
- 2. BRING TO A BOIL; BOIL GENTLY, UNCOVERED, 8 Min Or possibly Till JUST TENDER.
- DRAIN; RESERVE LIQUID FOR USE IN STEP
- 3.
- 3. RECONSTITUTE Lowfat milk; HEAT TO JUST BELOW BOILING. Don't BOIL.
- 4. BLEND BUTTER Or possibly MARGARINE AND FLOUR TOGETHER; STIR Till SMOOTH.
- 5. Add in FLOUR Mix TO Lowfat milk, STIRRING CONSTANTLY. SIMMER 5 Min Or possibly UNTILTHICKENED. Add in CHEDDAR CHEESE TO SAUCE. AFTER SAUCE IS THICKEND, STIR TO Heat CHEESE.
- 6. TASTE; SEASON WITH SALT AS NEEDED.
- 7. POUR SAUCE OVER ASPARAGUS.
- NOTE: IN STEP 1, Frzn ASPARAGUS SPEARS MAY BE USED.
- SERVING SIZE: 1/2 C.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 834g | |
| Recipe makes 12 servings | |
| Calories 348 | |
| Calories from Fat 271 | 78% |
| Total Fat 30.88g | 39% |
| Saturated Fat 19.46g | 78% |
| Trans Fat 0.0g | |
| Cholesterol 81mg | 27% |
| Sodium 1994mg | 83% |
| Potassium 35mg | 1% |
| Total Carbs 16.02g | 4% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.18g | 0% |
| Protein 2.54g | 4% |
