Serves 8

2 lbs cooked Ropesausage cut into 1" pieces
2 large potatoes
1/3 cup chopped celery
2 cups water
2 cups whole milk
1 1/2 ounces margarine or butter
1 small chopped onion
2 1/2 tablespoons of flour
Pepper to taste

1. Cook celery in water until done, drain and keep the cooking water.
2. Add milk to cooking water, melt margarine in separate pan & cook onions until clear.
3. Add flour and seasonings to onions, stir until blended.
4. Add flour mixture to milk broth cook and stir until thickened.
5. Add potatoes & 1" cooked ropesausage cuts.
6. Internal temperature of final product must reach at least 165F for 15 seconds.
7. Hold at 140F or higher for service.

Note:
Wash hands before preparation and as needed to prevent cross contamination. Wash and sanitize work surfaces between each contact with a different raw food item. Inspect all ingredients