| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
100 |
Servings |
INGREDIENTS
| 6 |
ga |
WATER; BOILING |
| 7 1/2 |
lb |
POTATOES FRESH |
| 2 1/2 |
c |
SHORTENING; 3LB |
| 2 |
ts |
PEPPER BLACK 1 LB CN |
| 1 |
tb |
SALT TABLE 5LB |
| 3 |
tb |
SALT TABLE 5LB |
INSTRUCTIONS
TEMPERATURE: 375 F. GRIDDLE
:
1. USE DEHYDRATED SLICED POTATOES.
2. SPREAD LAYER OF POTATOES ON WELL GREASED GRIDDLE. COOK 10 MINUTES OR
UNTIL GOLDEN BROWN. TURN POTATOES; POUR 1/2 CUP SHORTENING OR SALAD OIL
ON GRIDDLE; CONTINUE TO COOK 15 TO 20 MINUTES OR UNTIL GOLDEN BROWN.
3. SPRINKLE WITH SALT AND PEPPER.
:
NOTE: IN STEP 2, ADDITIONAL SHORTENING OR SALAD OIL MAY BE ADDED IF
NEEDED. ADD TO GRIDDLE AFTER TURNING POTATOES.
Recipe Number: Q05404
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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