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    Baked Potato Ham Topper

    25 pounds Washington state russet potatoes
    3 pounds condensed cream of mushroom soup
    3 cups skim milk
    2 cups low fat sour cream
    1 tbsp. ground black pepper

    2 pounds canned green chilies, diced
    1 pound celery, diced

    Combine condensed mushroom soup, milk, sour cream and pepper; mix well. Heat thoroughly.

    Add ham, chilies, and celery; mix well and heat thoroughly.

    Top each half potato with 3-oz. ladle of sauce for each serving.
    Makes 50 servings

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