| 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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