| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
100 |
Servings |
INGREDIENTS
| 2 |
qt |
WATER & RESERVED LIQUID |
| 1 |
lb |
BUTTER PRINT SURE |
| 22 1/3 |
lb |
POTATO SWEET #2 1/2 |
| 1 |
c |
STARCH EDIBLE CORN |
| 3 |
lb |
SUGAR; BROWN, 2 LB |
| 7 |
ts |
SALT TABLE 5LB |
INSTRUCTIONS
PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 375 F. OVEN
:
1. PLACE POTATOES IN SINGLE LAYER IN EACH GREASED PAN.
2. COMBINE CORNSTARCH WITH LIQUID FROM POTATOES OR WATER. ADD MELTED
BUTTER OR MARGARINE.
3. COMBINE BROWN SUGAR AND SALT. ADD TO CORNSTARCH MIXTUE. BRING TO A
BOIL; COOK ABOUT 5 MINUTES. POUR EQUAL AMOUNT SAUCE OVER POTATOES IN
EACH PAN.
4. BAKE 45 MINUTES OR UNTIL THOROUGHLY HEATED.
5. GARNISH WITH ORANGE SLICES BEFORE SERVING.
:
**ALL NOTES ARE PER 100 PORTIONS.
NOTE: 1. IN STEP 1, 36 LB (24-NO 3 CN) OR 34 LB 7 OZ (19-NO 2 1/2 CN)
CANNED SWEET POTATOES MAY BE USED. DRAIN POTATOES.
NOTE: 2. IN STEP 4, IF CONVECTION OVEN IS USED, BAKE AT 325 F.,
20 MINUTES ON LOW FAN; CLOSED VENT.
Recipe Number: Q06701
SERVING SIZE: 1/2 CUP (2
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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