Frank's Recipes! Eggs A La King With Mushrooms for 100

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Eggs A La King With Mushrooms for 100

Servings: 100 Portions (4 1/4 Gallons)
Portions: 2/3 Cup plus 1 Slice Toast

1 3/4 quart (2 lb) milk, nonfat, dry
9 1/3 quart water, warm
3 cups (1 lb 8 oz) butter or margarine, melted
3/4 cup (1 lb) peppers, sweet, fresh, chopped
3 lb (3-16 oz or 6-8Z can) mushrooms, canned, drained, chopped
1 3/4 quart (1 lb 8 oz) flour, wheat, pastry, sifted
1 tablespoon celery salt
1 tablespoon pepper, black
1/4 teaspoon pepper, cayenne
1 3/4 cups (14 oz or 1/2-No. 2 1/2 can) pimientos, canned, chopped
1/2 cup (5 oz) salt
120 eggs, hard cooked, peeled, quartered or sliced
100 slices (6 lb) toast

Reconstitute dry milk and warm water; heat to just below boiling. DO NOT BOIL.

Saute peppers and mushrooms in butter or margarine until tender. Remove from heat. Add
flour to sauteed peppers; stir until well blended. Add slowly to milk, stirring
constantly. Cook 5 to 10 minutes or until thickened. Stir as necessary. Add seasonings
and pimientos to sauce; mix well. Add eggs carefully to sauce. Heat to serving
temperature. Serve on toast.

NOTE:
2 1/2 gallon other types of milk may be substituted for nonfat dry milk and water.