Scalloped Ham and Noodles L.Meat, Fish, and Poultry No.068
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|Yield: 100 Portions Each Portion: 1 Cup|
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|Pan Size: 12 by 20 by 2 1/2 in Steam Pan Temp.: 350 'F. Oven|
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Ham, Canned, Whole, | 19LB 15OZ| | 1. Place unopened cans of ham |
|Ready To Eat | | | chunks in hot water. Let stand |
| | | | 30 minutes. |
| | | | 2. Drain contents of cans in |
| | | | colander; reserve 1 1/2 qt |
| | | | liquid for use in Step 4. Cut |
| | | | ham into bite-sized pieces; |
| | | | set aside for use in Step 7. |
|--------------------|----------|----------|-----------------------------------|
|Noodles, 1/2" | 6LB | 2.25 Gal | 3. Add noodles slowly to water. |
|Boiling Water | | 4.00 Gal | Bring to a boil; stirring |
| | | | occasionally. Boil 15 minutes. |
| | | | Drain; set aside for use in |
| | | | Step 7. |
|--------------------|----------|----------|-----------------------------------|
|Milk, Non Fat, Dry, | 1LB 10OZ| 5.75 Cup | 4. Reconstitute milk; add |
|Milk Powder | | | reserved stock; heat to just |
|Warm Water | | 1.50 Gal | below boiling. DO NOT BOIL. |
|Stock, Beef or Chick| | 1.50 Qrt | |
|en | | | |
|--------------------|----------|----------|-----------------------------------|
|Margarine | 2LB | 1.00 Qrt | 5. Blend butter or margarine and |
|Flour, All Purpose | 1LB | 1.00 Qrt | flour together until smooth. |
| | | | Add to hot milk, stirring |
| | | | constantly. Simmer 5 minutes |
| | | | or until thickened. |
|--------------------|----------|----------|-----------------------------------|
|Onions | 1LB 8OZ| 4.50 Cup | 6. Add onions and peppers to |
|Peppers, Sweet | 1LB | 3.00 Cup | sauce. |
| | | | 7. Arrange alternate layers of |
| | | | noodles, ham, and sauce in |
| | | | each pan. |
|--------------------|----------|----------|-----------------------------------|
|Margarine | 4OZ| 0.50 Cup | 8. Combine butter or margarine, |
|Bread Crumbs | 8OZ| 2.00 Cup | bread crumbs, monosodium |
|Monosodium Glutamate| | 2.00 Tspn| glutamate, and paprika. |
|Paprika, Ground | | 1.50 Tspn| 9. Sprinkle crumb mixture over |
| | | | each pan. |
| | | |10. Bake 30 minutes or until top |
| | | | is browned and mixture is |
| | | | thoroughly heated. |
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NOTE: 1. In Step 6, 1 lb 11 oz dry onions A.P. will yield 1 lb 8 oz
chopped onions and 1 lb 4 oz fresh sweet peppers A.P. will
yield a lb chopped peppers.
2. In Step 6, 3 oz (1 cup) dehydrated onions and 2 1/2 oz
(2 cups) dehydrated green peppers or 1 lb (3 cups) frozen,
diced green peppers may be used.
3. Other sizes and types of pans may be used. See Recipe Card
A-25.
VARIATION
1. SCALLOPED HAM AND MACARONI (CANNED HAM CHUNKS): Follow Steps
1 and 2. In Step 3, omit noodles; use 6 lb (1 1/2 gal)
macroni. Follow Steps 4 through 10.