LS CREAMED POTATOES (140)    RECIPE (114)

• POTATOES, PREPEELED, DICED
  QUANTITY:   20
  ASSOCIATED NUTRIENT:   POTATOES, PARED, BOILED, WO/SALT
  NUTRIENT AMOUNT IN LBS.:   20
• MARGARINE, CORN OIL, UNSALTED, STICK
  QUANTITY:   .75
  ASSOCIATED NUTRIENT:   MARGARINE, REGULAR, HARD, CORN&SYBN&CTTNSD, WO/SALT
  NUTRIENT AMOUNT IN LBS.:   .75
• FLOUR, GENERAL PURPOSE
  QUANTITY:   .5625
  ASSOCIATED NUTRIENT:   FLOUR, WHEAT, ALL PURPOSE OR FAMILY, ENR
  NUTRIENT AMOUNT IN LBS.:   .5625
• LONALAC, POWDER
  QUANTITY:   1.09375
  ASSOCIATED NUTRIENT:   LONALAC (RECONSTITUTED)
  NUTRIENT AMOUNT IN LBS.:   1.09375
• WATER, TAP
  QUANTITY:   1.15625
  ASSOCIATED NUTRIENT:   WATER

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