| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 6 | gl | WATER, BOILING |
| 10 | lb | POTATO DEHY SLICE 5 LB |
| 2 1/2 | c | SHORTENING, 3LB |
| 2 | t | PEPPER BLACK 1 LB CN |
| 1 | t | SALT TABLE 5LB |
| 3 | T | SALT TABLE 5LB |
INSTRUCTIONS
TEMPERATURE: 375 F. GRIDDLE : ADD POTATOES TO BOILING SALTED WATER. COVER. BRING QUICKLY TO A BOIL; REDUCE HEAT; SIMMER 15 TO 20 MINUTES OR UNTIL TENDER. DRAIN WELL. SPREAD 1/3 LAYER OF POTATOES ON GREASED GRIDDLE. SPRINKLE WITH MIXTURE OF SALT AND PEPPER. COOK 10 MINUTES OR UNTIL GOLDEN BROWN. TURN POTATOES; CONTINUE TO COOK 10 MINUTES OR UNTIL GOLDEN BROWN. PROCEED WITH REMAINING LAYERS. NOTE: IN STEP 2, ADDITIONAL SHORTENING OR SALAD OIL MAY BE ADDED IF NEEDED. ADD TO GRIDDLE AFTER TURNING POTATOES. Recipe Number: Q05400 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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