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.
Sauté peppers and mushrooms in butter or margarine until tender. Remove from heat. Add flour to sauté ed 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.