| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
100 |
Servings |
INGREDIENTS
| 3 3/4 |
ga |
WATER; HOT |
| 5 5/8 |
lb |
POTATOES WHITE SHREDDED |
| 2 |
c |
SHORTENING; 3LB |
| 2 |
ts |
PEPPER BLACK 1 LB CN |
| 1/4 |
c |
SALT TABLE 5LB |
INSTRUCTIONS
TEMPERATURE: 375 F. GRIDDLE
:
1. USE DEHYDRATED HASH BROWN POTATOES. ADD 3 3/4 GAL HOT WATER AND 2 3/4
OZ SALT. STIR. LET STAND 20 MINUTES; DRAIN.
2. USE MELTED SHORTENING OR SALAD OIL; COOK 2 TO 3 MINUTES ON EACH SIDE.
3. SPRINKLE WITH PEPPER.
:
NOTE: IN STEP 1, POTATOES MAY BE SOAKED COVERED IN COLD, SALTED WATER 8
HOURS REFRIGERATED. PRODUCT DOES NOT HOLD WELL ON STEAM TABLE. PREPARE
AS PROGRESSIVE COOKERY ITEM.
IN STEP 2, ADDITIONAL SHORTENING OR SALAD OIL MAY BE ADDED IF
NEEDED. ADD TO GRIDDLE AFTER TURNING POTATOES.
Recipe Number: Q05403
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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