| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
100 |
Servings |
INGREDIENTS
| 3/4 |
c |
WATER, WARM |
| 1 1/2 |
qt |
WATER |
| 5 |
gl |
WATER |
| 11 |
oz |
BACON FAT |
| 3 |
lb |
BACON, SLICED FZ |
| 1 1/2 |
oz |
ONIONS DRY |
| 6 1/4 |
lb |
POTATOES FRESH |
| 1 1/4 |
lb |
SUGAR, GRANULATED 10 LB |
| 1/2 |
oz |
PEPPER BLACK 1 LB CN |
| 1 3/16 |
lb |
RELISH PICKLE SWEET |
| 1 |
qt |
VINEGAR CIDER |
| 2 1/3 |
oz |
SALT TABLE 5LB |
INSTRUCTIONS
ADD POTATOES TO SALTED WATER. COVER; BRING QUICKLY TO A BOIL. REDUCE
HEAT; SIMMER 15-25 MINUTES OR UNTIL POTATOES ARE TENDER. DRAIN. SET
ASIDE FOR USE IN STEP 3. RECONSTITUTE ONIONS; DRAIN WELL. COMBINE
ONIONS, RELISH, AND PEPPER; MIX WELL; ADD TO POTATOES. SET ASIDE FOR
USE IN STEP 7. COOK BACON UNTIL CRISP. REMOVE BACON FROM FAT; SET
BACON FAT ASIDE FOR U USE IN STEP 5. SET BACON ASIDE FOR USE IN STEP
7. COMBINE VINEGAR, WATER, AND SUGAR. ADD GRADUALLY TO BACON FAT. COOK
UNTIL SUGAR IS DISSOLVED, STIRRING CONSTANTLY. POUR HOT DRESSING OVER
POTATO MIXTURE; COMBINE CAREFULLY. ADD BACON; RESERVE ENOUGH TO
SPRINKLE ON TOP AS A GARNISH. SERVE HOT. NOTE: ONE NO. 6 SCOOP MAY
BE USED. SEE RECIPE NO. A-4. Recipe Number: M04300 SERVING SIZE: 2/3
CUP From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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