Servings: 100 Portions
Portions: 2/3 Cup Each
Pan Size: 18 by 24-inches Roasting Pan
Temperature: 325 degrees F. Oven
1-3/4 quart (2 lb) milk, nonfat, dry
9 1/3 quart water, warm
3 3/4 cups (1 lb 14 oz) butter or margarine
1-1/2 quart (1 lb 4 oz) flour, wheat, pastry, sifted
4-1/2 tablespoon (3 oz) salt
2-3/4 quart (3lb 12 oz) cheese, ground or shredded
120 eggs, hard cooked, peeled, sliced
2 cups (8 oz) bread crumbs
1/2 cup (4 oz) butter or margarine, melted
Reconstitute dry milk and warm water; heat to just below boiling. DO NOT BOIL.
Blend 3 3/4 cups butter or margarine, flour and salt together; stir until smooth. Add roux to milk, stirring constantly. Add cheese. Heat 5 to 10 minutes until thickened.
Stir as necessary until smooth. Arrange 60 sliced hard cooked eggs in each of two roasting pans. Pour 1-1/2 gallon sauce over eggs in each pan. Combine bread crumbs and 1/2 cup melted butter or margarine. Sprinkle buttered crumbs over mixture in each pan. Bake at 325 degrees F. 20 minutes or until crumbs are browned.
NOTE:
2-1/2 gallon other types of milk may be substituted for nonfat dry milk and water.