Name: Lyonnaise Potatoes
Ingredients: 2 1/2 ga WATER; BOILING; 31 lb POTATOES WHITE FRE; 1 lb ONIONS DRY; 1 qt SHORTENING; 3LB; 2 ts PEPPER BLACK 1 LB CN; 3 tb SALT TABLE 5LB; 1/2 c SALT TABLE 5LB

Five young college students were spending a Sunday in London, so they went to hear the famed C.H. Spurgeon preach. While waiting for the doors to open, the students were greeted by a man who asked, "Gentlemen, let me show you around. Would you like to see the heating plant of this church?" They were not particularly interested, for it was a hot day in July. But they didn't want to offend the stranger, so they consented. The young men were taken down a stairway, a door was quietly opened, and their guide whispered, "This is our heating plant." Surprised, the students saw 700 people bowed in prayer, seeking a blessing on the service that was soon to begin in the auditorium above. Softly closing the door, the gentleman then introduced himself. It was none other than Charles Spurgeon.

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
	Lyonnaise		100	Servings

INGREDIENTS

2 1/2	ga	WATER; BOILING
31	lb	POTATOES WHITE FRE
1	lb	ONIONS DRY
1	qt	SHORTENING; 3LB
2	ts	PEPPER BLACK 1 LB CN
3	tb	SALT TABLE 5LB
1/2	c	SALT TABLE 5LB

INSTRUCTIONS

PAN:  18 BY 24-INCH ROASTING PAN               TEMPERATURE:  400 F. OVEN
1.  COVER POTATOES WITH SALTED WATER; BRING TO A BOIL; COOK 20 MINUTES OR
UNTIL TENDER.
2.  DRAIN WELL. COOL 10 TO 15 MINUTES.
3.  SLICE POTATOES 1/2-INCH THICK; MIX WITH ONIONS.
4.  ADD SHORTENING, SALT AND PEPPER.
5.  PLACE MIXTURE IN ROASTING PANS.
6.  BAKE ABOUT 45 MINUTES OR UNTIL LIGHLTY BROWNED.
NOTE:  1.  IN STEP 3, 1 LB 2 OZ A.P. FRESH ONIONS WILL YIELD 1 LB (10 QT)
SLICED DRY ONONS.
NOTE:  2.  IN STEP 1, 38 LB 2 OZ FRESH WHITE POTATOES A.P. WILL YIELD 31 LB
PEELED POTATOES.
NOTE:  3.  IN STEP 1, PEELED POTATOES MAY BE DIPPED IN SOLUTION OF
ANTIOXIDANT
AND WATER TO PREVENT DISCOLORATION. SEE RECIPE CARD A02000.
NOTE:  4.  IN STEP 1, 31 LB FRESH, PEELED, READY-TO-USE POTATOES MAY BE
USED.
QUARTER POTATOES.
NOTE:  5.  IN STEP 1, 31 LB FRESH, PEELED, DICED, READY-TO-USE POTATOES MAY
BE USED. BOIL 20 MINUTES OR STEAM POTATOES 5 MINUTES UNTIL JUST TENDER.
FOLLOW
STEP 2. OMIT STEP 3. FOLLOW STEPS 4 THROUGH 6.
NOTE:  6.  IN STEP 1, 31 LB FRESH PEELED POTATOES MAY BE CHOPPED BY HAND
OR BY
MACHINE BEFORE COOKING; DECREASE COOKING TIME TO 5 MINUTES. DO NOT
OVERCOOK.
OMIT STEPS 2 AND 3. DRAIN BEFORE STEP 4.
Recipe Number: Q04603
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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