| 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.
A Message from our Provider:
“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”