Frank's Recipes! Creamed Peas for 100

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Creamed Peas for 100

Servings: 100 Portions
Portions: 1/2 Cup Each

15 lb. peas, frozen
3 tablespoon (2 oz) salt
1 1/2 gallon water, boiling
2 7/8 cups (13 oz) milk, nonfat, dry
3 3/4 quart water and liquid, warm
2 cups (1 lb) butter or margarine, melted
2 cups (8 oz) flour, wheat, general purpose, sifted
1 tablespoon salt

Add 3 tablespoon salt to 1 1/2 gallon boiling water. Add peas to salted water. Bring to a boil;
cover; boil gently, 6 to 8 minutes or until tender. Drain; set aside peas and reserve
liquid. Reconstitute milk and water and reserved liquid; bring to just below a boil. DO
NOT BOIL. Blend butter or margarine and flour together; stir until smooth. Add flour
mixture and salt to milk, stirring constantly. Simmer 5 minutes or until thickened. Pour
sauce over hot peas.

NOTE:
19 lb 11 oz (3-No. 10 can) canned peas may be used for frozen peas. Heat; drain; reserve
liquid for use in reconstitute milk. Reconstitute milk and water and reserved liquid;
bring to just below a boil. DO NOT BOIL. Blend butter or margarine and flour together;
stir until smooth. Add flour mixture and salt to milk, stirring constantly. Simmer 5
minutes or until thickened. Pour sauce over hot peas.