Scalloped potatoes suprem
100 Servings
Ingredients
| Quantity | 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 |
Directions
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, .