Scalloped potatoes suprem

Yield: 100 Servings

Measure Ingredient
1½ quart WATER; WARM
2 gallons WATER; BOILING
2 pounds CHEESE AMER/SLICE
1/16 can MILK; DRY NON-FAT L HEAT
28½ pounds POTATOES FRENCH FZ
1/16 can ONIONS DRY
2 cans SOUP GRAVY BASE CHICKEN
1/16 carton PEPPER BLACK 1 LB CN
¼ pounds SALT TABLE 5LB

1. SCALLOPED POTATOES SUPREME: FOLLOW STEPS 1 AND 2. OMIT STEPS 3 THROUGH 5. RECONSTITUTE 4 OZ (⅞ CUP) NONFAT DRY MILK WITH 1½ QT WARM WATER. ADD 6 LB 4 OZ (2-NO. 3 CYL CN) CONDENSED CREAM OF CHICKEN SOUP, ¾ TSP WHITE PEPPER, AND 3 OZ (1 CUP) DEHYDRATED ONIONS. STIR TO BLEND; HEAT TO SIMMER. ADD 2 LB (2 QT) AMERICAN CHEESE, SHREDDED; STIR UNTIL MELTED. IN STEP 6, POUR EQUAL PORTIONS (3 LB 10 OZ-1 ½ QT) SAUCE OVER EACH STEAM TABLE PAN. FOLLOW STEP 7.

RECIPE STEPS:

1. COVER POTATOES WITH SALTED WATER; BRING TO A BOIL; COOK 10 MINUTES OR UNTIL TENDER.

2. DRAIN WELL. PLACE AN EQUAL QUANTITY OF POTATOES IN EACH GREASED PAN.

SET ASIDE FOR USE IN STEP 6.

3. RECONSTITUTE MILK; BRING TO JUST A BOIL. DO NOT BOIL.

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

5. ADD SALT AND PEPPER TO SAUCE.

6. POUR AN EQUAL QUANTITY OF SAUCE OVER POTATOES IN EACH PAN.

Recipe Number: Q05302

SERVING SIZE: ⅔ CUP

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

Downloaded from Glen's MM Recipe Archive, .

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