Name: Scalloped Potatoes Suprem
Ingredients: 1 1/2 qt WATER; WARM; 2 ga WATER; BOILING; 2 lb CHEESE AMER/SLICE; 1/16 cn MILK; DRY NON-FAT L HEAT; 28 1/2 lb POTATOES FRENCH FZ; 1/16 cn ONIONS DRY; 2 cn SOUP GRAVY BASE CHICKEN; 1/16 ct PEPPER BLACK 1 LB CN; 1/4 lb SALT TABLE 5LB

CATEGORY	CUISINE	TAG	YIELD
Dairy, Meats	American		100	Servings

INGREDIENTS

1 1/2	qt	WATER; WARM
2	ga	WATER; BOILING
2	lb	CHEESE AMER/SLICE
1/16	cn	MILK; DRY NON-FAT L HEAT
28 1/2	lb	POTATOES FRENCH FZ
1/16	cn	ONIONS DRY
2	cn	SOUP GRAVY BASE CHICKEN
1/16	ct	PEPPER BLACK 1 LB CN
1/4	lb	SALT TABLE 5LB

INSTRUCTIONS

1. SCALLOPED POTATOES SUPREME: FOLLOW STEPS 1 AND 2. OMIT STEPS 3
THROUGH 5. RECONSTITUTE 4 OZ (7/8 CUP) NONFAT DRY MILK WITH 1 1/2
QT WARM WATER. ADD 6 LB 4 OZ (2-NO. 3 CYL CN) CONDENSED CREAM OF
CHICKEN SOUP, 3/4 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 1/2 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: 2/3 CUP
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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