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Add a photoServings: 12
Ingredients
- 6 1/2 quart WATER, Hot
- 4 1/2 gal WATER
- 2 lb CHEESE CHEDDER
- 1 c. BUTTER PRINT SURE
- 1 1/2 lb BUTTER PRINT SURE
- 1 219/500 lb Lowfat milk, DRY NON-FAT L HEAT
- 5 1/2 lb POTATOES FRESH
- 1 quart BREAD SNDWICH 22OZ #51
- 3 c. FLOUR GEN PURPOSE 10LB
- 2 tsp PEPPER BLACK 1 LB CN
- 1 Tbsp. MUSTARD FLOUR
- 2 Tbsp. SALT TABLE 5LB
- 3 Tbsp. SALT TABLE 5LB
Directions
- PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 375 F. OVEN
- 1. PUT POTATOES IN WATER; BRING TO A BOIL; Add in SALT. COVER, SIMMER Till TENDER. DRAIN WELL; SET ASIDE FOR STEP 7.
- 2. PLACE ABOUT 6 LB 8 Ounce (4 1/2 Quart) COOKED, Liquid removed POTATOES IN EACH PAN.
- 3. BLEND BUTTER Or possibly MARGARINE AND FLOUR TOGETHER USING WIRE WHIP; STIR Till SMOOTH.
- 4. RECONSTITUTE Lowfat milk USING 1 LB 7 Ounce (5 1/8 C.) NONFAT DRY Lowfat milk AND 6 1/2 Quart WATER; BRING TO JUST BELOW BOILING. Don't BOIL. Add in Lowfat milk STIRRING CONSTANTLY. Add in SALT AND PEPPER. SIMMER 10 TO 15 Min Or possibly Till THICKENED. STIR AS NECESSARY.
- 5. Add in CHEESE AND MUSTARD FLOUR TO SAUCE. STIR Till CHEESE IS MELTED.
- 6. POUR ABOUT 2 3/4 Quart SAUCE OVER POTATOES IN EACH PAN.
- 7. MIX CRUMBS AND BUTTER Or possibly MARGARINE. SPRINKLE ABOUT 1 1/3 C. CRUMBS OVER POTATOES IN EACH PAN.
- 8. BAKE 45 Min Or possibly Till BROWNED.
- NOTE:
- 1. IN STEP 1, 31 LB 6 Ounce FRESH WHITE POTATOES A.P. WILL YIELD 25 LB 8 Ounce PEELED POTATOES.
- NOTE:
- 2. IN STEP 1, 25 LB 8 Ounce 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 6, 8 Ounce (2 C.) CANNED DEHYDRATED AMERICAN PROCESSED CHEESE COMBINED WITH 8 Ounce Hot 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 Min Or possibly Till BROWNED ON LOW FAN; OPEN VENT.
- SERVING SIZE: 2/3 C.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 2258g | |
| Recipe makes 12 servings | |
| Calories 800 | |
| Calories from Fat 548 | 69% |
| Total Fat 62.32g | 78% |
| Saturated Fat 39.29g | 157% |
| Trans Fat 0.0g | |
| Cholesterol 165mg | 55% |
| Sodium 3454mg | 144% |
| Potassium 795mg | 23% |
| Total Carbs 54.07g | 14% |
| Dietary Fiber 4.4g | 15% |
| Sugars 4.17g | 3% |
| Protein 8.89g | 14% |
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