Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 2½ gallon | WATER; BOILING |
| 1 pounds | BACON;SLICED FZ |
| 2 cups | CHEESE CHEDDER |
| 1 pounds | CHEESE CHEDDER |
| 1 cup | BUTTER PRINT SURE |
| 2¼ cup | MILK; DRY NON-FAT L HEAT |
| 2½ quart | POTATO INST GRA #10 |
| 2 pounds | ONIONS DRY |
| ¼ cup | SHORTENING; 3LB |
| 1 teaspoon | PEPPER BLACK 1 LB CN |
| 5 teaspoons | SALT TABLE 5LB |
1. BLEND POTATOES AND MILK TOGETHER. SET ASIDE FOR USE IN STEP 3.
2. BLEND WATER, BUTTER OR MARGARINE, SALT AND PEPPER IN MIXER BOWL.
3. AT LOW SPEED, USING WIRE WHIP, RAPIDLY ADD POTATO AND MILK MIXTURE TO LIQUID; MIX ½ MINUTE. STOP MIXER; SCRAPE DOWN SIDES AND BOTTOM OF BOWL.
4. COOK BACON UNTIL CRISP. DRAIN. CRUMBLE BACON. SAUTE' ONIONS IN SALAD OIL OR MELTED SHORTENING UNTIL TENDER. ADD BACON, ONIONS AND CHEESE.
WHIP AT MEDIUM SPEED 1 MINUTE. DO NO OVERWHIP. SPREAD EQUAL AMOUNT POTATO MIXTUE IN 2 LIGHTLY GREASED STEAM TABLE PANS (12 BY 20 BY 4-INCHES). USE CHEESE; SPRINKLE EQUAL AMOUNT OVER POTATOES IN EACH PAN. BAKE IN 400 F.
OVEN 25 MINUTES OR IN 350 F. CONVECTION OVEN 10 MINUTES ON HIGH FAN; CLOSED VENT OR UNTIL CHEES IS MELTED AND LIGHTLY BROWNED.
NOTE: 1. IN STEP 3, CONSISTENCY MAY BE CONTROLLED BY RESERVING 2 QT HOT LIQUID BDFORE ADDING POTATO MIXTURE. ADD LIQUID IN STEP 4, DURING WHIPPING, UNTIL PROPER CONSISTENCY IS OBTAINED.
NOTE: 2. IF POTATOES BECOME DRY WHILE STANDING ON STEAM TABLE, ADD HOT MILK OR HOT WATER; MIX WELL.
NOTE: 3. OVERWHIPPING, IN STEP 4 BASIC RECIPE AND VARIATIONS 1 AND 3, WILL RESULT IN AN EXCESSIVE OVER YIELD.
Recipe Number: Q05703
SERVING SIZE: ⅔ CUP
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .