Scalloped ham and noodles

100 Servings

Ingredients

Quantity Ingredient
1½ gallon WATER; WARM
4 gallons WATER; BOILING
1½ quart STOCK RESERVED
20 pounds HAM SECTIONED CURED
½ cup BUTTER PRINT SURE
2 pounds BUTTER PRINT SURE
1⅝ pounds MILK; DRY NON-FAT L HEAT
1½ pounds ONIONS DRY
1 pounds PEPPER SWT GRN FRESH
6 pounds NOODLE EGGS 5LB
2 cups BREAD SNDWICH 22OZ #51
1 pounds FLOUR GEN PURPOSE 10LB
1½ teaspoon PAPRIKA GROUND

Directions

PAN: 12 BY 20 BY 2½-INCH STEAM TABLE PAN TEMPERATURE: 350 F. OVEN 1. PLACE UNOPENED CANS OF HAM CHUNKS IN HOT WATER. LET STAND 30 MINUTES.

2. DRAIN CONTENTS OF CANS IN COLANDER; RESERVE 1 ½ QT LIQUID FOR USE IN STEP 4. CUT HAM INTO BITE SIZE PIECES; SET ASIDE FOR USE IN STEP 7.

3. ADD NOODLES SLOWLY TO WATER. BRING TO A BOIL; STIRRING OCCASIONALLY.

BOIL 15 MINUTES DRAIN; SET ASIDE FOR USE IN STEP 7.

4. RECONSTITUTE MILK; ADD RESERVED STOCK; HEAT TO JUST BELOW BOILING. DO NO

BOIL.

5. BLEND BUTTER OR MARGARINE AND FLOUR TOGETHER UNTIL SMOOTH. ADD TO HOT MILK, STIRRING CONSTANTLY. SIMMER 5 MINUTES OR UNTIL THICKENED.

6. ADD ONIONS AND PEPPERS TO SAUCE.

7. ARRANGE ALTERNATE LAYERS OF NOODLES, HAM, AND SAUCE IN EACH PAN.

8. COMBINE BUTTER OR MARGARINE, BREAD CRUMBS, AND PAPRIKA.

9. SPRINKLE CRUMB MIXTURE OVER EACH PAN.

10. BAKE 30 MINUTES OR UNTIL TOP IS BROWNED AND MIXTURE IS THOROUGHLY HEATED.

NOTE; 1. IN STEP 6, 1 LB 11 OZ DRY ONIONS A.P. WILL YIELD 1 LB 8 OZ CHOPPED

ONIONS AND 1 LB 4 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB CHOPPED PEPPERS

NOTE: 2. IN STEP 6, 3 OZ (1 CUP) DEHYDRATED ONIONS AND 2 ½ OZ (1 ⅞ CUPS

DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A01100) OR 1 LB (3 CUPS) FROZEN, DICED, GREEN PEPPERS MAY BE USED.

NOTE: 3. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.

A02500.

NOTE; 4. ONE NO. 9 SCOOP MAY BE USED. SEE RECIPE NO. A00400.

Recipe Number: L06800

SERVING SIZE: 1 CUP (8 1

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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