| 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.
A Message from our Provider:
“I committed my life to Christ because I believed He was true and real and I had no idea what He was going to do with a mess like me.”