CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy |
American |
|
100 |
Servings |
INGREDIENTS
2 1/2 |
qt |
WATER; WARM |
2 3/4 |
ga |
WATER |
1 1/4 |
qt |
STOCK RESERVED |
20 |
lb |
HAM SECTIONED CURED |
2 |
lb |
CHEESE CHEDDER |
3 |
lb |
BUTTER PRINT SURE |
2 7/16 |
lb |
MILK; DRY NON-FAT L HEAT |
1 |
lb |
ONIONS DRY |
3 7/16 |
lb |
POTATOES FRESH |
1 1/2 |
lb |
FLOUR GEN PURPOSE 10LB |
INSTRUCTIONS
PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 350F. OVEN
1. PLACE UNOPENED CANS OF HAM CHUNKS IN HOT WATER. LET STAND 30 MINUTES.
2. DRAIN CONTENTS OF CANS IN COLANDER. RESERVE 1 1/4 QT LIQUID FOR
USE IN STEP 4. CUT HAM INTO BITE-SIZED PIECES; SET ASIDE FOR USE IN STEP 7.
3. ADD POTATOES TO WATER. COVER. BRING QUICKLY TO A BOIL; SIMMER 15
MINUTES
DRAIN; SET ASIDE FOR USE IN STEP 7.
4. RECONSTITUTE MILK. ADD RESERVED STOCK; HEAT TO JUST BELOW BOILING.
DO NOT BOIL.
5. BLEND BUTTER OR MARGARINE AND FLOUR TOGETHER UNTIL SMOOTH. ADD TO HOT
MILK, STIRRING CONSTANTLY.
6. ADD ONIONS; SIMMER SAUCE 5 MINUTES OR UNTIL THICKENED.
7. COMBINE HAM, POTATOES, AND SAUCE. PLACE 6 1/4 QT IN EACH PAN.
8. BAKE 25 MINUTES.
9. SPRINKLE 2 CUPS CHEESE EVENLY OVERLY OVER MIXTURE IN EACH PAN.
10. BAKE AN ADDITIONAL 10 MINUTES OR UNTIL CHEESE IS LIGHTLY BROWNED.
NOTE: 1. IN STEP 3, 14 LB 10 OZ POTATOES, FRESH, WHITE, SLICED (19 LB
9 OZ. A.P.) MAY BE USED. PREPARE ACCORDING TO INSTRUCTIONS ON RECIPE
CARD Q-G0200 OMITTING SALT. DRAIN BEFORE USING.
NOTE: 2. IN STEP 6, 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED
ONIONS.
NOTE: 3. IN STEP 6, 2 OZ (2/3 CUP) DEHYDRATED ONIONS MAY BE USED. SEE
RECIPE CARD A01100.
NOTE: 4. IN STEP 9, 12 OZ 93 1/4 CUPS) CANNED, CHEESE, AMERICAN,
PROCESSED, DEHYDRATED MAY BE USED. SEE RECIPE CARD F-G0100.
NOTE: 5. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD
A02500.
Recipe Number: L07300
SERVING SIZE: 1 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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