1 1/2 ga WATER; WARM
4 ga WATER; BOILING
1 1/2 qt STOCK RESERVED
20 lb HAM SECTIONED CURED
1/2 c  BUTTER PRINT SURE
2 lb BUTTER PRINT SURE
1 5/8 lb MILK; DRY NON-FAT L HEAT
1 1/2 lb ONIONS DRY
1 lb PEPPER SWT GRN FRESH
6 lb NOODLE EGGS 5LB
2 c  BREAD SNDWICH 22OZ #51
1 lb FLOUR GEN PURPOSE 10LB
1 1/2 ts PAPRIKA GROUND

PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 350 F. OVEN

1. PLACE UNOPENED CANS OF HAM CHUNKS IN HOT WATER. LET STAND 30 MINUTES.

2. DRAIN CONTENTS OF CANS IN COLANDER; RESERVE 1 1/2 QT LIQUID FOR USE IN
STEP 4. CUT HAM INTO BITE SIZE PIECES; SET ASIDE FOR USE IN STEP 7.

3. ADD NOODLES SLOWLY TO WATER. BRING TO A BOIL; STIRRING OCCASIONALLY.
BOIL 15 MINUTES DRAIN; SET ASIDE FOR USE IN STEP 7.

4. RECONSTITUTE MILK; ADD RESERVED STOCK; HEAT TO JUST BELOW BOILING. DO
NO
BOIL.

5. BLEND BUTTER OR MARGARINE AND FLOUR TOGETHER UNTIL SMOOTH. ADD TO HOT
MILK, STIRRING CONSTANTLY. SIMMER 5 MINUTES OR UNTIL THICKENED.

6. ADD ONIONS AND PEPPERS TO SAUCE.

7. ARRANGE ALTERNATE LAYERS OF NOODLES, HAM, AND SAUCE IN EACH PAN.

8. COMBINE BUTTER OR MARGARINE, BREAD CRUMBS, AND PAPRIKA.

9. SPRINKLE CRUMB MIXTURE OVER EACH PAN.

10. BAKE 30 MINUTES OR UNTIL TOP IS BROWNED AND MIXTURE IS THOROUGHLY
HEATED.
NOTE; 1. IN STEP 6, 1 LB 11 OZ DRY ONIONS A.P. WILL YIELD 1 LB 8 OZ
CHOPPED
ONIONS AND 1 LB 4 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB CHOPPED
PEPPERS

NOTE: 2. IN STEP 6, 3 OZ (1 CUP) DEHYDRATED ONIONS AND 2 1/2 OZ (1 7/8
CUPS
DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A01100) OR 1 LB (3 CUPS) FROZEN,
DICED, GREEN PEPPERS MAY BE USED.

NOTE: 3. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
A02500.
NOTE; 4. ONE NO. 9 SCOOP MAY BE USED. SEE RECIPE NO. A00400.
L06800

SERVING SIZE: 1 CUP (8 1

From the
,