PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 375 F. OVEN 1. COVER POTATOES WITH SALTED WATER; BRING TO A BOIL; COOK 10 MINUTES OR UNTIL TENDER. 2. DRAIN WELL. PLACE ABOUT 8 LB 2 OZ (1 1/2 GAL) POTATOES IN EACH PAN. SET ASIDE FOR USE IN STEP 7. 3. COMBINE 4 1/3 OZ (1 CUP) NON FAT DRY MILK AND 1 1/4 QT WATER WITH 9 LB 6 OZ (3-NO. 3 CYL CN) CANNED CREAM OF MUSHROOM SOUP; ADD CHEESE, MUSTARD FLOUR AND 2 TSP WHITE OR BLACK PEPPER. HEAT UNTIL CHEESE IS MELTED. CRUMBS AND BUTTER OR MARGARINE; BLEND IN CHEESE. SPRINKLE 4. POUR ABOUT 9 1/2 CUPS SAUCE OVER POTATOES IN EACH PAN. 5. MIX CRUMBS AND BUTTER OR MARGARINE. SPRINKLE ABOUT 1 1/3 CUPS CRUMBS OVER POTATOES IN EACH PAN. NOTE: 1. IN STEP 1, 31 LB 6 OZ FRESH WHITE POTATOES A.P. WILL YIELD 25 LB 8 OZ PEELED POTATOES. NOTE: 2. IN STEP 1, 25 LB 8 OZ READY-TO-USE FRESH PEELED WHOLE POTATOES MAY BE USED. SLICE POTATOES 1/4-INCH THICK. NOTE: 3. IN STEP 1, POTATOES MAY BE COOKED IN STEAM COOKER. SEE RECIPE NO. Q-G-6. NOTE: 4. IN STEP 1, PEELED POTATOES MAY BE DIPPED IN SOLUTION OF ANTI- BROWNING AGENT AND WATER TO PREVENT DISCOLORATION. SEE RECIPE NO. A-20. NOTE: 5. IN STEP 5, 8 OZ (2 CUPS) CANNED DEHYDRATED AMERICAN PROCESSED CHEESE COMBINED WITH 8 OZ WARM WATER MAY BE USED FOR CHEESE. NOTE: 6. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25. NOTE: 7. ONE NO. 6 SCOOP MAY BE USED. SEE RECIPE NO. A-4. NOTE: 8. IN STEP 8, IF CONVECTION OVEN IS USED, BAKE AT 325 F. 30 MINUTES OR UNTIL BROWNED ON LOW FAN, OPEN VENT. Recipe Number: Q05102 SERVING SIZE: 2/3 CUP From the (actually used today!). Downloaded from G Internet, G Internet.