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Title: Scalloped Ham and Potatoe
Categories: Blank
Yield: 100 Servings
| 2 1/2 | qt | WATER; WARM |
| 2 3/4 | ga | WATER |
| 1 1/4 | qt | STOCK RESERVED |
| 20 | lb | HAM SECTIONED CURED |
| 2 | lb | CHEESE CHEDDER |
| 3 | lb | BUTTER PRINT SURE |
| 2 7/16 | lb | MILK; DRY NON-FAT L HEAT |
| 1 | lb | ONIONS DRY |
| 3 7/16 | lb | POTATOES FRESH |
| 1 1/2 | lb | FLOUR GEN PURPOSE 10LB |
PAN: 12 BY 20 BY 2 1/2-INCH 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 1/4 QT LIQUID FOR USE IN STEP 4. CUT HAM INTO BITE-SIZED 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 1/4 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 Q-G0200 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 1/4 CUPS) CANNED, CHEESE, AMERICAN, PROCESSED, DEHYDRATED MAY BE USED. SEE RECIPE CARD F-G0100.
NOTE: 5. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD A02500.
Recipe Number: L07300
SERVING SIZE: 1 CUP
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