| 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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