Scalloped ham and potatoe

100 Servings

Ingredients

Quantity Ingredient
2½ quart WATER; WARM
2¾ gallon WATER
1¼ quart STOCK RESERVED
20 pounds HAM SECTIONED CURED
2 pounds CHEESE CHEDDER
3 pounds BUTTER PRINT SURE
2 7/16 pounds MILK; DRY NON-FAT L HEAT
1 pounds ONIONS DRY
3 7/16 pounds POTATOES FRESH
1½ pounds FLOUR GEN PURPOSE 10LB

Directions

PAN: 12 BY 20 BY 2½-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 ¼ 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 ¼ 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 (⅔ CUP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE CARD A01100.

NOTE: 4. IN STEP 9, 12 OZ 93 ¼ 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, .

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