Yield: 100 Servings
Measure | Ingredient |
---|---|
2¼ gallon | WATER; BOILING |
1¼ quart | WATER |
2 pounds | CHEESE CHEDDER |
1 cup | BUTTER PRINT SURE |
1⅓ pounds | MILK; DRY NON-FAT L HEAT |
25½ pounds | POTATOES WHITE FRE |
1 quart | BREAD SNDWICH 22OZ #51 |
4 teaspoons | MUSTARD FLOUR |
2 teaspoons | SALT TABLE 5LB |
9⅜ lb -
2 ts -
PAN: 12 BY 20 BY 2 ½-INCH STEAM TABLE PAN TEMPERATURE: 375 F. OVEN 1. COVER POTATOES WITH SALTED WATER; BRING TO A BOIL; COOK 10 MINUTES OR UNTIL TENDER.
2. DRAIN WELL. PLACE ABOUT 8 LB 2 OZ (1 ½ GAL) POTATOES IN EACH PAN.
SET ASIDE FOR USE IN STEP 7.
3. COMBINE 4 ⅓ OZ (1 CUP) NON FAT DRY MILK AND 1 ¼ QT WATER WITH 9 LB 6 OZ (3-NO. 3 CYL CN) CANNED CREAM OF MUSHROOM SOUP; ADD CHEESE, MUSTARD FLOUR AND 2 TSP WHITE OR BLACK PEPPER. HEAT UNTIL CHEESE IS MELTED. CRUMBS AND BUTTER OR MARGARINE; BLEND IN CHEESE. SPRINKLE 4. POUR ABOUT 9 ½ CUPS SAUCE OVER POTATOES IN EACH PAN.
5. MIX CRUMBS AND BUTTER OR MARGARINE. SPRINKLE ABOUT 1 ⅓ CUPS CRUMBS OVER POTATOES IN EACH PAN.
NOTE: 1. IN STEP 1, 31 LB 6 OZ FRESH WHITE POTATOES A.P. WILL YIELD 25 LB 8 OZ PEELED POTATOES.
NOTE: 2. IN STEP 1, 25 LB 8 OZ READY-TO-USE FRESH PEELED WHOLE POTATOES MAY BE USED. SLICE POTATOES ¼-INCH THICK.
NOTE: 3. IN STEP 1, POTATOES MAY BE COOKED IN STEAM COOKER. SEE RECIPE NO. Q-G-6.
NOTE: 4. IN STEP 1, PEELED POTATOES MAY BE DIPPED IN SOLUTION OF ANTI- BROWNING AGENT AND WATER TO PREVENT DISCOLORATION. SEE RECIPE NO. A-20.
NOTE: 5. IN STEP 5, 8 OZ (2 CUPS) CANNED DEHYDRATED AMERICAN PROCESSED CHEESE COMBINED WITH 8 OZ WARM WATER MAY BE USED FOR CHEESE.
NOTE: 6. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.
NOTE: 7. ONE NO. 6 SCOOP MAY BE USED. SEE RECIPE NO. A-4.
NOTE: 8. IN STEP 8, IF CONVECTION OVEN IS USED, BAKE AT 325 F. 30 MINUTES OR UNTIL BROWNED ON LOW FAN, OPEN VENT.
Recipe Number: Q05102
SERVING SIZE: ⅔ CUP
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .