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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 1/2 ca. 1 Liter | water warm |
| 2 x ca. 4 Liter | Water boiling |
| 2 x ca. 450 g | Cheese Amer/Slice |
| 1/16 Dose | Milk; Dry Non-Fat L Heat |
| 28 1/2 x ca. 450 g | Potatoes French Fz |
| 1/16 Dose | onions dry |
| 2 Dose | Soup Gravy Base Chicken |
| 1/16 Karton | Pepper Black 1 Lb Cn |
| 1/4 x ca. 450 g | Salt Table 5LB |
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1. Scalloped Potatoes Supreme: Follow Steps 1 And 2. Omit Steps 3 Through 5. Reconstitute 4 Oz (7/8 Cup) Nonfat Dry Milk With 1 1/2 Qt Warm Water. Add 6 Lb 4 Oz (2-No. 3 Cyl Cn) Condensed Cream Of Chicken Soup, 3/4 Tsp White Pepper, And 3 Oz (1 Cup) Dehydrated Onions. Stir To Blend; Heat To Simmer. Add 2 Lb (2 Qt) American Cheese, Shredded; Stir Until Melted. In Step 6, Pour Equal Portions (3 Lb 10 Oz-1 1/2 Qt) Sauce Over Each Steam Table Pan. Follow Step 7. Recipe Steps: 1. Cover Potatoes With Salted Water; Bring To A Boil; Cook 10 Minutes Or Until Tender.
2. Drain Well. Place An Equal Quantity Of Potatoes In Each Greased Pan. Set Aside For Use In Step 6.
3. Reconstitute Milk; Bring To Just A Boil. Do Not Boil.
4. Blend Butter Or Margarine And Flour Together; Stir Until Smooth. Add Milk To Roux, Stirring Constantly. Simmer 5 Minutes Or Until Thickened.
5. Add Salt And Pepper To Sauce.
6. Pour An Equal Quantity Of Sauce Over Potatoes In Each Pan.
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