Recipe - Scalloped Potatoes (Dehy

8 One half qt WATER; WARM
4 One half ga WATER; BOILING
2 One fourth cup BUTTER PRINT SURE
1 13/16 pound MILK; DRY NONFAT L HEAT
5 One half pound POTATOES FRESH
2 One fourth cup FLOUR GEN PURPOSE 10LB
2 teaspoon PEPPER BLACK 1 LB CN
1 tablespoon PAPRIKA GROUND
3 tablespoon SALT TABLE 5LB

PAN: 12 BY 20 BY 2 1/2INCH 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. ONENO. 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: 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.