Scalloped potatoes (dehy

100 Servings

Ingredients

Quantity Ingredient
8½ quart WATER; WARM
4½ gallon WATER; BOILING
2¼ cup BUTTER PRINT SURE
1 13/16 pounds MILK; DRY NON-FAT L HEAT
5½ pounds POTATOES FRESH
2¼ cup FLOUR GEN PURPOSE 10LB
2 teaspoons PEPPER BLACK 1 LB CN
1 tablespoon PAPRIKA GROUND
3 tablespoons SALT TABLE 5LB

Directions

PAN: 12 BY 20 BY 2½-INCH STEAM TABLE PAN TEMPERATURE: 375 F.

OVEN

1. ADD POTATOES TO SALTED WATER. COVER. BRING QUICKLY TO A BOIL; REDUCE HEAT; SIMMER 15 TO 25 MINUTES OR UNTIL TENDER. DRAIN WELL.

2. PLACE AN EQUAL QUANTITY OF POTATOES INTO EACH GREASED PAN. SET ASIDE FOR USE IN STEP 5.

3. RECONSTITUTE MILK. BRING TO JUST A BOIL. DO NOT BOIL.

4. BLEND BUTTER OR MARGARINE AND FLOUR TOGETHER; STIR UNTIL SMOOTH. ADD TO MILK, STIRRING CONSTANTLY; ADD PEPPER. SIMMER 10 TO 15 MINUTES OR UNTIL THICKENED.

5. POUR AN EQUAL QUANTITY OF SAUCE OVER POTATOES IN EACH PAN.

6. SPRINKLE PAPRIKA OVER MIXTURE IN EACH PAN.

7. BAKE 45 MINUTES OR UNTIL LIGHTLY BROWNED.

NOTE: 1. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.

A02500.

NOTE: 2. ONE-NO. 6 SCOOP MAY BE USED. SEE RECIPE NO. A00400.

NOTE: 3. IN STEP 7, IF CONVECTION OVEN IS USED, BAKE AT 325 F.

30 MINUTES OR UNTIL LIGHTLY BROWNED ON LOW FAN, OPEN VENT.

Recipe Number: Q05501

SERVING SIZE: ⅔ CUP

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

Related recipes