Name: Cottage Fried Potatoes
Ingredients: 2 1/2 ga WATER; BOILING; 31 lb POTATOES WHITE FRE; 1 qt SHORTENING; 3LB; 2 ts PEPPER BLACK 1 LB CN; 3 tb SALT TABLE 5LB; 1/2 c SALT TABLE 5LB

CATEGORY	CUISINE	TAG	YIELD
			100	Servings

INGREDIENTS

2 1/2	ga	WATER; BOILING
31	lb	POTATOES WHITE FRE
1	qt	SHORTENING; 3LB
2	ts	PEPPER BLACK 1 LB CN
3	tb	SALT TABLE 5LB
1/2	c	SALT TABLE 5LB

INSTRUCTIONS

TEMPERATURE:  400 F. GRIDDLE
1.  COVER POTATOES WITH SALTED WATER; BRING TO A BOIL; COOK 20 MINUTES
OR UNTIL TENDER.
2.  DRAIN WELL. COOL 10 TO 15 MINUTES.
3.  CUT POTATOES IN 1/4-INCH SLICES. SPREAD A LAYER OF POTATOES OVER WELL
GREASED GRIDDLE. COOK 10 MINUTES OR UNTIL GOLDEN BROWN ON ONE SIDE.
4.  TURN POTATOES; COOK 15 MINUTES OR UNTIL GOLDEN BROWN.
5.  SPRINKLE WITH SALT AND PEPPER.
NOTE:  1.  IN STEP 1, 38 LB 2 OZ FRESH WHITE POTATOES A.P. WILL YIELD 31 LB
PEELED POTATOES.
NOTE:  2.  IN STEP 1, PEELED POTATOES MAY BE DIPPED IN SOLUTION OF
ANTIOXIDANT
AND WATR TO PREVENT DISCOLORATION. SEE RECIPE CARD A02000.
NOTE:  3.  IN STEP 1, 31 LB FRESH, PEELED, READY-TO-USE POTATOES MAY BE
USED.
QUARTER POTATOES.
Recipe Number: Q04601
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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