Servings: 100 Portions (2 Pans)
Portions: 1 Cup Each
Pan Size: 12 by 20 by 2 1/2-inch Steam Table pan
Temperature: 350 degrees F. Oven
11-29 oz can (19 lb 15 oz) ham, canned, chunks
1-1/2 gallon (6 lb) macaroni
4 gallon water, boiling
5 3/4 cups (1 lb 10 oz) milk, nonfat, dry
1-1/2 gallon water, warm
1-1/2 quart reserved stock plus any needed water
1 quart (2 lb) butter or margarine, melted
1 quart (1 lb) flour, wheat, general purpose, sifted
4-1/2 cups (1 lb 8 oz) onions, dry, chopped
3 cups (1 lb) peppers, sweet, fresh, chopped
1/2 cup (4 oz) butter or margarine, melted
2 cups (8 oz) bread crumbs, dry
1-1/2 teaspoon paprika, ground
Place unopened cans of ham chunks in hot water. Let stand 30 minutes. Drain contents of cans in colander; reserve 1-1/2 quart liquid; set aside. Cut ham into bite-sized pieces; set aside.
Add macaroni slowly to 4 gallon water. Bring to a boil; stirring occasionally. Boil 15 minutes. Drain; set aside.
Reconstitute milk and 1-1/2 gallon warm water; add 1-1/2 quart reserved stock; heat to just below boiling. DO NOT BOIL. Blend 1 quart butter or margarine and flour together until smooth. Add to hot milk, stirring constantly. Simmer 5 minutes or until thickened. Add onions and peppers to sauce. Arrange alternate layers of macaroni, ham, and sauce in each pan. Combine 1/2 cup butter or margarine, bread crumbs, and paprika. Sprinkle crumb mixture over each pan. Bake 30 minutes or until top is browned and mixture is thoroughly heated.
NOTE:
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.
Other sizes and types of pans may be used