INGREDIENTS

INSTRUCTIONS

PAN:  12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN   TEMPERATURE:  375 F. OVEN
1.  PUT POTATOES IN WATER; BRING TO A BOIL; ADD SALT.  COVER, SIMMER UNTIL
TENDER.  DRAIN WELL; SET ASIDE FOR STEP 7.
2.  PLACE ABOUT 6 LB 8 OZ (4 1/2 QT) COOKED, DRAINED POTATOES IN EACH
PAN.
3.  BLEND BUTTER OR MARGARINE AND FLOUR TOGETHER USING WIRE WHIP;
STIR UNTIL SMOOTH.
4.  RECONSTITUTE MILK USING 1 LB 7 OZ (5 1/8 CUPS) NONFAT DRY MILK AND
6 1/2 QT WATER; BRING TO JUST BELOW BOILING.  DO NOT BOIL.  ADD MILK
STIRRING CONSTANTLY.  ADD SALT AND PEPPER.  SIMMER 10 TO 15 MINUTES OR
UNTIL THICKENED.  STIR AS NECESSARY.
5.  ADD CHEESE AND MUSTARD FLOUR TO SAUCE.  STIR UNTIL CHEESE IS MELTED.
6.  POUR ABOUT 2 3/4 QT SAUCE OVER POTATOES IN EACH PAN.
7.  MIX CRUMBS AND BUTTER OR MARGARINE.  SPRINKLE ABOUT 1 1/3 CUPS
CRUMBS OVER POTATOES IN EACH PAN.
8.  BAKE 45 MINUTES OR UNTIL BROWNED.
NOTE:  1.  IN STEP 1, 31 LB 6 OZ FRESH WHITE POTATOES A.P. WILL YIELD 25 LB
8 OZ PEELED POTATOES.
NOTE:  2.  IN STEP 1, 25 LB 8 OZ READY-TO-USE FRESH PEELED WHOLE POTATOES
MAY BE USED. SLICE POTATOES 1/4-INCH THICK.
NOTE:  3.  IN STEP 1, POTATOES MAY BE COOKED IN STEAM COOKER. SEE RECIPE
NO. Q-G-6.
NOTE:  4.  IN STEP 1, PEELED POTATOES MAY BE DIPPED IN SOLUTION OF ANTI-
BROWNING AGENT AND WATER TO PREVENT DISCOLORATION.  SEE RECIPE NO. A-20.
NOTE:  5.  IN STEP 6, 8 OZ (2 CUPS) CANNED DEHYDRATED AMERICAN PROCESSED
CHEESE COMBINED WITH 8 OZ WARM WATER MAY BE USED FOR CHEESE.
NOTE:  6.  OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.
NOTE:  7.  ONE NO. 6 SCOOP MAY BE USED. SEE RECIPE NO. A-4.
NOTE:  8.  IN STEP 8, IF CONVECTION OVEN IS USED, BAKE AT 325 F. 30
MINUTES OR UNTIL BROWNED ON LOW FAN; OPEN VENT.
Recipe Number: Q05101
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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