Recipe#224

Servings: YIELD: 100 Portions
Portions: 2/3 Cup Each
Pan Size: 18 by 24-inches Roasting Pan
Temperature: 325 degrees F. Oven

INGREDIENTS

1 3/4 qt. (2 lb) milk, nonfat, dry
9 1/3 qt. water, warm
3 3/4 cups (1 lb 14 oz) butter or margarine
1 1/2 qt. (1 lb 4 oz) flour, wheat, pastry, sifted
4 1/2 tbsp. (3 oz) salt
2 3/4 qt. (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

INSTRUCTIONS

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 gal 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 gal other types of milk may be substituted for nonfat dry milk and water.