| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
100 |
Servings |
INGREDIENTS
| 2 1/2 |
ga |
WATER; BOILING |
| 1 |
c |
BUTTER PRINT SURE |
| 2 1/4 |
c |
MILK; DRY NON-FAT L HEAT |
| 2 1/2 |
qt |
POTATO INST GRA #10 |
| 1 1/2 |
ts |
PEPPER BLACK 1 LB CN |
| 5 |
ts |
SALT TABLE 5LB |
INSTRUCTIONS
1. BLEND POTATOES AND MILK TOGETHER. SET ASIDE FOR USE IN STEP 3.
2. BLEND WATER, BUTTER OR MARGARINE, SALT AND PEPPER IN MIXER BOWL.
3. AT LOW SPEED, USING WIRE WHIP, RAPIDLY ADD POTATO AND MILK MIXTURE TO
LIQUID; MIX 1/2 MINUTE. STOP MIXER; SCRAPE DOWN SIDES AND BOTTOM OF BOWL.
4. WHIP AT HIGH SPEED ABOUT 2 MINUTES OR UNTIL LIGHT AND FLUFFY. DO NOT
OVERWHIP.
:
**ALL NOTES ARE PER 100 PORTIONS.
NOTE: 1. IN STEP 3, CONSISTENCY MAY BE CONTROLLED BY RESERVING 2 QT HOT
LIQUID BEFOR ADDING POTATO MIXTURE. ADD LIQUID IN STEP 4, DURING WHIPPING,
UNTIL PROPER CONSISTENCY IS OBTAINED.
NOTE: 2. IF POTATOES BECOME DRY WHILE STANDING ON STEAM TABLE, ADD
HOT MILK OR HOT WATER; MIX WELL.
NOTE: 3. OVERWHIPPING, IN STEP 4 OF BASIC RECIPE AND VARIATIONS 1 AND
3, WILL RESULT IN AN EXCESSIVE OVER YIELD.
Recipe Number: Q05700
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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