| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
100 |
Servings |
INGREDIENTS
| 18 |
lb |
POTATOES WHITE SHREDDED |
| 1 |
qt |
SHORTENING; 3LB |
| 2 |
ts |
PEPPER BLACK 1 LB CN |
| 3 |
tb |
SALT TABLE 5LB |
INSTRUCTIONS
1. USE POTATOES, WHITE FROZEN, SHREDDED.
2. PLACE LAYER OF POTATOES ON WELL GREASED GRIDDLE, COOK 15 MINUTES;
TURN, BROWN ON OTHER SIDE.
3. SPRINKLE WITH SALT AND PEPPER.
NOTE: TO COOK TO ORDER, THAW LAYER OF POTATOES ON GREASED SHEET PAN IN
350 F. OVEN. BROWN ON GREASED GRIDDLE, 3 MINUTES PER SIDE.
Recipe Number: Q04602
SERVING SIZE: 1/2 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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