Scalloped Ham and Potatoes L.Meat, Fish, and Poultry No.073
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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, | 20LB | | 1. Place unopened cans of ham |
|Ready To Eat | | | chunks in hot water. Let |
| | | | stand 30 minutes. |
| | | | 2. Drain contents of cans in co- |
| | | | lander. Reserve 1 1/4 qt li- |
| | | | quid for use in Step 4. Cut |
| | | | ham into bite-sized pieces; |
| | | | set aside for use in Step 7. |
|--------------------|----------|----------|-----------------------------------|
|Potatoes, Peeled, Fr| 3LB 7OZ| 7.75 Qrt | 3. Add potatoes to water. Cover. |
|esh, Diced | | | Bring quickly to a boil; |
|Cold Water | | 2.75 Gal | simmer 15 minutes. Drain; set |
| | | | aside for use in Step 7. |
|--------------------|----------|----------|-----------------------------------|
|Milk, Non Fat, Dry, | 2LB 7OZ| 8.67 Cup | 4. Reconstitute milk. Add re- |
|Milk Powder | | | served stock; heat to just |
|Warm Water | | 2.25 Qrt | below boiling. DO NOT BOIL. |
|Reserved Stock | | 1.25 Qrt | |
|--------------------|----------|----------|-----------------------------------|
|Margarine | 3LB | 1.50 Qrt | 5. Blend butter or margarine and |
|Flour, All Purpose | 1LB 8OZ| 1.50 Qrt | flour together until smooth. |
|Onions | 1LB | 3.00 Cup | Add to hot milk; stirring |
| | | | constantly. |
| | | | 6. Add onions; simmer sauce 5 |
| | | | minutes or until thickened. |
| | | | 7. Combine ham, potatoes, and |
| | | | sauce. Place 6 1/4 qt in each |
| | | | pan. |
| | | | 8. Bake 25 minutes. |
|--------------------|----------|----------|-----------------------------------|
|Cheese, American, Pa| 2LB | 2.00 Qrt | 9. Sprinkle 2 cups cheese evenly |
|steurized Process | | | over mixture in each pan. |
| | | |10. Bake an additional 10 minutes |
| | | | or until cheese is lightly |
| | | | browned. |
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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 instruc-
tions on Recipe Card Q-G-2 omitting salt. Drain before using
2. In Step 6, 1 lb 2 oz dry onions A.P. will yield 1 lb
chopped onions.
3. In Step 6, 2 oz (2/3 cup) dehydrated onions may be used.
See Recipe Card A-11.
4. In Step 9, 12 oz (3 1/4 cups) canned, cheese, American,
processed, dehydrated may be used. See Recipe Card F-G-1.
5. Other sizes and types of pans may be used. See Recipe
Card A-25.