| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 100 | Servings | ||
INGREDIENTS
| 1 | qt | WATER, WARM |
| 1 9/16 | gl | WATER, BOILING |
| 2 1/4 | c | MILK, DRY NON-FAT L HEAT |
| 2 | c | POTATO INST GRA #10 |
| 2 1/2 | qt | POTATO INST GRA #10 |
| 1 1/2 | c | ONIONS DRY |
| 3 | c | FLOUR GEN PURPOSE 10LB |
| 1 | t | NUTMEG GROUND |
| 1/4 | t | THYME GROUND |
| 3 | T | SALT TABLE 5LB |
INSTRUCTIONS
TEMPERATURE: 375 F. DEEP FAT REHYDRATE ONIONS IN WATER FOR 15 MINUTES. DRAIN. SET ASIDE FOR USE IN STEP 5. COMBINE INSTANT POTATO GRANULES, MILK, FLOUR, SALT, NUTMEG, AND THYME; MIX WELL. POUR WATER INTO MIXER BOWL. AT LOW SPEED, RAPIDLY ADD DRY INGREDIENTS. MIX 1 MINUTE OR UNTIL WELL BLENDED. ADD ONIONS, MIX UNTIL WELL BLENDED. SHAPE MIXTURE INTO BALLS ABOUT 1 OZ EACH. ROLL IN POTATO GRANULES. FRY 3 MINUTES OR UNTIL GOLDEN BROWN. DRAIN WELL IN BASKET OR ON ABSORBENT PAPER. Recipe Number: Q05600 SERVING SIZE: 3 1 OZ B 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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