| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 6 | gl | WATER, BOILING |
| 7 1/2 | lb | POTATOES FRESH |
| 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 : USE DEHYDRATED SLICED POTATOES. 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. 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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