SCALLOPED POTATOES (199)    RECIPE (114)

• POTATOES, WHITE, DEHYD, SLICED
  QUANTITY:   4
• ONIONS, DEHYD, CHOPPED
  QUANTITY:   .1875
  ASSOCIATED NUTRIENT:   ONIONS, DEHYDRATED, FLAKED
  NUTRIENT AMOUNT IN LBS.:   .1875
• FLOUR, GENERAL PURPOSE
  QUANTITY:   .6875
  ASSOCIATED NUTRIENT:   FLOUR, WHEAT, ALL PURPOSE OR FAMILY, ENR
  NUTRIENT AMOUNT IN LBS.:   .6875
• MILK, DRY, NONFAT
  QUANTITY:   1.25
  ASSOCIATED NUTRIENT:   MILK, DRY, SKIM, NON-FAT SOLIDS, REGULAR, W/ADDED VIT A
  NUTRIENT AMOUNT IN LBS.:   1.25
• SALT
  QUANTITY:   .3125
  ASSOCIATED NUTRIENT:   SALT, TABLE
  NUTRIENT AMOUNT IN LBS.:   .3125
• WATER, HOT
  QUANTITY:   1.25
  ASSOCIATED NUTRIENT:   WATER
  NUTRIENT AMOUNT IN LBS.:   10.45
• MARGARINE, SALTED, BULK
  QUANTITY:   .5
  ASSOCIATED NUTRIENT:   MARGARINE, REGULAR, HARD, SYBN
  NUTRIENT AMOUNT IN LBS.:   .5
• PAPRIKA, GROUND, SPANISH
  QUANTITY:   .03125
  ASSOCIATED NUTRIENT:   PAPRIKA
  NUTRIENT AMOUNT IN LBS.:   .03125

1) RECONSTITUTE POTATOES AND ONIONS; COMBINE AND MIX TO DISTRIBUTE.
2) COMBINE FLOUR, MILK SOLIDS AND SALT AND BLEND. TOSS WITH
   POTATO AND ONION MIXTURE. PLACE INTO WELL-GREASED PANS.
3) MELT MARGARINE IN BOILING WATER AND POUR OVER POTATOES;
   SPRINKLE PAPRIKA OVER TOP.
4) BAKE FOR APPROXIMATELY 30 MINUTES.