Instructions: 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.

SERVING SIZE: 2/3 CUP

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