Recipe - Scalloped Potatoes Suprem

1 One half qt WATER; WARM
2 ga WATER; BOILING
2 pound CHEESE AMER/SLICE
1/16 cn MILK; DRY NONFAT L HEAT
28 One half pound POTATOES FRENCH FZ
1/16 cn ONIONS DRY
2 cn SOUP GRAVY BASE CHICKEN
1/16 ct PEPPER BLACK 1 LB CN
One fourth pound SALT TABLE 5LB

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 (2NO. 3 CYL CN) CONDENSED CREAM OF
CHICKEN SOUP, Three fourths 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 OZ1 One half 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.