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Name: Scalloped Potatoes (Dehy
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 100
Cuisine: American
Ingredients: 2 1/4 c BUTTER PRINT SURE; 5 1/2 lb POTATOES FRESH; 4 1/2 ga WATER; BOILING; 1 13/16 lb MILK; DRY NON-FAT L HEAT; 8 1/2 qt WATER; WARM; 1 tb PAPRIKA GROUND; 3 tb Salt; 2 ts PEPPER BLACK 1 LB CN; 2 1/4 c All Purpose Flour

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INGREDIENTS

2 1/4 c BUTTER PRINT SURE
5 1/2 lb POTATOES FRESH
4 1/2 ga WATER; BOILING
1 13/16 lb MILK; DRY NON-FAT L HEAT
8 1/2 qt WATER; WARM
1 tb PAPRIKA GROUND
3 tb Salt
2 ts PEPPER BLACK 1 LB CN
2 1/4 c All Purpose Flour

Servings

INSTRUCTIONS

PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 375 F. OVEN 1. ADD POTATOES TO SALTED WATER. COVER. BRING QUICKLY TO A BOIL; REDUCE HEAT; SIMMER 15 TO 25 MINUTES OR UNTIL TENDER. DRAIN WELL. 2. PLACE AN EQUAL QUANTITY OF POTATOES INTO EACH GREASED PAN. SET ASIDE FOR USE IN STEP 5. 3. RECONSTITUTE MILK. BRING TO JUST A BOIL. DO NOT BOIL. 4. BLEND BUTTER OR MARGARINE AND FLOUR TOGETHER; STIR UNTIL SMOOTH. ADD TO MILK, STIRRING CONSTANTLY; ADD PEPPER. SIMMER 10 TO 15 MINUTES OR UNTIL THICKENED. 5. POUR AN EQUAL QUANTITY OF SAUCE OVER POTATOES IN EACH PAN. 6. SPRINKLE PAPRIKA OVER MIXTURE IN EACH PAN. 7. BAKE 45 MINUTES OR UNTIL LIGHTLY BROWNED. NOTE: 1. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A02500. NOTE: 2. ONE-NO. 6 SCOOP MAY BE USED. SEE RECIPE NO. A00400. NOTE: 3. IN STEP 7, IF CONVECTION OVEN IS USED, BAKE AT 325 F. 30 MINUTES OR UNTIL LIGHTLY BROWNED ON LOW FAN, OPEN VENT. Recipe Number: Q05501 SERVING SIZE: 2/3 CUP From the (actually used today!). Downloaded from G Internet, G Internet.

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Scalloped Potatoes (Dehy

2 1/4 c BUTTER PRINT SURE
5 1/2 lb POTATOES FRESH
4 1/2 ga WATER; BOILING
1 13/16 lb MILK; DRY NON-FAT L HEAT
8 1/2 qt WATER; WARM
1 tb PAPRIKA GROUND
3 tb Salt
2 ts PEPPER BLACK 1 LB CN
2 1/4 c All Purpose Flour

PAN:  12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN        TEMPERATURE:  375 F.  OVEN    1.  ADD POTATOES TO SALTED WATER. COVER. BRING QUICKLY TO A BOIL;  REDUCE HEAT; SIMMER 15 TO 25 MINUTES OR UNTIL TENDER. DRAIN WELL.    2.  PLACE AN EQUAL QUANTITY OF POTATOES INTO EACH GREASED PAN. SET  ASIDE FOR USE IN STEP 5.    3.  RECONSTITUTE MILK. BRING TO JUST A BOIL. DO NOT BOIL.    4.  BLEND BUTTER OR MARGARINE AND FLOUR TOGETHER; STIR UNTIL SMOOTH. ADD  TO MILK, STIRRING CONSTANTLY; ADD PEPPER. SIMMER 10 TO 15 MINUTES OR  UNTIL THICKENED.    5.  POUR AN EQUAL QUANTITY OF SAUCE OVER POTATOES IN EACH PAN.    6.  SPRINKLE PAPRIKA OVER MIXTURE IN EACH PAN.    7.  BAKE 45 MINUTES  OR UNTIL LIGHTLY BROWNED.    NOTE:  1.  OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.  A02500.    NOTE:  2.  ONE-NO. 6 SCOOP MAY BE USED. SEE RECIPE NO. A00400.    NOTE:  3.  IN STEP 7, IF CONVECTION OVEN IS USED, BAKE AT 325 F.  30 MINUTES OR UNTIL LIGHTLY BROWNED ON LOW FAN, OPEN VENT.    Recipe Number: Q05501    SERVING SIZE: 2/3 CUP    From the <Army Master Recipe Index File> (actually used today!).  Downloaded from G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (823g)
Recipe Makes: 100 Servings

Calories: 1867
Calories from Fat: 36 (2%)

Amt Per Serving		% DV

	Total Fat 4g	5 %
	Saturated Fat 2.6g	13 %
	Monounsaturated Fat 1g
	Polyunsanturated Fat 0.2g
Cholesterol 102.5mg		32 %
Sodium 2753.8mg		95 %
Potassium 9206.7mg		242 %
Total Carbohydrate 269g		79 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 268.7g
Protein 185.7g		265 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1867

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