Recipe - Scalloped Ham And Potatoe

2 One half qt WATER; WARM
2 Three fourths ga WATER
1 One fourth qt STOCK RESERVED
20 pound HAM SECTIONED CURED
2 pound CHEESE CHEDDER
3 pound BUTTER PRINT SURE
2 7/16 pound MILK; DRY NONFAT L HEAT
1 pound ONIONS DRY
3 7/16 pound POTATOES FRESH
1 One half pound FLOUR GEN PURPOSE 10LB

PAN: 12 BY 20 BY 2 1/2INCH 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 One fourth QT LIQUID FOR
USE IN STEP 4. CUT HAM INTO BITESIZED 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 One fourth 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 QG0200 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 One fourth CUPS) CANNED, CHEESE, AMERICAN,
PROCESSED, DEHYDRATED MAY BE USED. SEE RECIPE CARD FG0100.

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.