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 From the (actually used today!). Downloaded from G Internet, G Internet.