INGREDIENTS

INSTRUCTIONS

9 3/8 lb -
2 ts -
PAN:  12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN    TEMPERATURE:  375 F. OVEN
1.  COVER POTATOES WITH SALTED WATER; BRING TO A BOIL; COOK 10 MINUTES
OR UNTIL TENDER.
2.  DRAIN WELL. PLACE ABOUT 8 LB 2 OZ (1 1/2 GAL) POTATOES IN EACH PAN.
SET ASIDE FOR USE IN STEP 7.
3.  COMBINE 4 1/3 OZ (1 CUP) NON FAT DRY MILK AND 1 1/4 QT WATER WITH
9 LB 6 OZ (3-NO. 3 CYL CN) CANNED CREAM OF MUSHROOM SOUP; ADD CHEESE,
MUSTARD FLOUR AND 2 TSP WHITE OR BLACK PEPPER.  HEAT UNTIL CHEESE IS
MELTED. CRUMBS AND BUTTER OR MARGARINE; BLEND IN CHEESE. SPRINKLE
4.  POUR ABOUT 9 1/2 CUPS SAUCE OVER POTATOES IN EACH PAN.
5.  MIX CRUMBS AND BUTTER OR MARGARINE.  SPRINKLE ABOUT 1 1/3 CUPS
CRUMBS OVER POTATOES IN EACH PAN.
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 5, 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: Q05102
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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