INGREDIENTS

INSTRUCTIONS

PAN:  12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN     TEMPERATURE:  350 F.
OVEN  PLACE UNOPENED CANS OF HAM CHUNKS IN HOT WATER.  LET STAND 30
MINUTES.  DRAIN CONTENTS OF CANS IN COLANDER; RESERVE 1 1/2 QT LIQUID
FOR USE  IN STEP 4. CUT HAM INTO BITE SIZE PIECES; SET ASIDE FOR USE IN
STEP  7. ADD NOODLES SLOWLY TO WATER.  BRING TO A BOIL; STIRRING
OCCASIONALLY. BOIL 15 MINUTES DRAIN; SET ASIDE FOR USE IN STEP 7.
RECONSTITUTE MILK; ADD RESERVED STOCK; HEAT TO JUST BELOW BOILING. DO
NO BOIL. BLEND BUTTER OR MARGARINE AND FLOUR TOGETHER UNTIL SMOOTH.
ADD TO HOT MILK, STIRRING CONSTANTLY. SIMMER 5 MINUTES OR UNTIL
THICKENED. ADD ONIONS AND PEPPERS TO SAUCE. ARRANGE ALTERNATE LAYERS
OF NOODLES, HAM, AND SAUCE IN EACH PAN. COMBINE BUTTER OR MARGARINE,
BREAD CRUMBS, AND PAPRIKA. SPRINKLE CRUMB MIXTURE OVER EACH PAN. BAKE
30 MINUTES OR UNTIL TOP IS BROWNED AND MIXTURE IS THOROUGHLY HEATED.
NOTE;  1.  IN STEP 6, 1 LB 11 OZ DRY ONIONS A.P. WILL YIELD 1 LB 8 OZ
CHOPPED ONIONS AND 1 LB 4 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB
CHOPPED PEPPERS  NOTE:  2.  IN STEP 6, 3 OZ (1 CUP) DEHYDRATED ONIONS
AND 2 1/2 OZ (1  7/8 CUPS DEHYDRATED GREEN PEPPERS (SEE RECIPE NO.
A01100) OR 1 LB (3  CUPS) FROZEN, DICED, GREEN PEPPERS MAY BE USED.
NOTE:  3.  OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
A02500. NOTE;  4.  ONE NO. 9 SCOOP MAY BE USED. SEE RECIPE NO. A00400.
Recipe Number: L06800  SERVING SIZE: 1 CUP (8 1  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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 46
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 8.3mg
Sodium: 28.5mg
Potassium: 38.3mg
Carbohydrates: 8g
Fiber: <1g
Sugar: <1g
Protein: 1.7g