| 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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