CREAMED POTATOES (136)    RECIPE (114)

• POTATOES, PREPEELED, DICED
  QUANTITY:   20
  ASSOCIATED NUTRIENT:   POTATOES, PARED, BOILED, WO/SALT
  NUTRIENT AMOUNT IN LBS.:   20
• MARGARINE, SALTED, BULK
  QUANTITY:   .75
  ASSOCIATED NUTRIENT:   MARGARINE, REGULAR, HARD, SYBN
  NUTRIENT AMOUNT IN LBS.:   .75
• FLOUR, GENERAL PURPOSE
  QUANTITY:   .5625
  ASSOCIATED NUTRIENT:   FLOUR, WHEAT, ALL PURPOSE OR FAMILY, ENR
  NUTRIENT AMOUNT IN LBS.:   .5625
• MILK, DRY, NONFAT
  QUANTITY:   1.17188
  ASSOCIATED NUTRIENT:   MILK, DRY, SKIM, NON-FAT SOLIDS, REGULAR, W/ADDED VIT A
  NUTRIENT AMOUNT IN LBS.:   1.17188
• WATER, TAP
  QUANTITY:   1.15625
  ASSOCIATED NUTRIENT:   WATER
• SALT
  QUANTITY:   .125
  ASSOCIATED NUTRIENT:   SALT, TABLE
  NUTRIENT AMOUNT IN LBS.:   .125
• WORCESTERSHIRE SAUCE
  QUANTITY:   .00391
  ASSOCIATED NUTRIENT:   WORCESTERSHIRE SAUCE

1) STEAM POTATOES UNTIL JUST TENDER. RETAIN FOR STEP 5.
2) MELT MARGARINE. STIR IN FLOUR TO FORM ROUX. DO NOT BROWN.
3) RECONSTITUTE MILK. ADD ALOWLY TO ROUX, STIRRING CONSTANTLY.
   COOK FOR 10 MINUTES UNTIL SAUCE IS THICKENED.
4) ADD SALT; MIX TO DISTRIBUTE.
5) COMBINE SAUCE AND STEAMED POTATOES; MIX TO DISTRIBUTE.
   KEEP HOT FOR SERVICE.