| 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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