| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 1 7/8 | c | PIMENTOS 7 OZ |
| 31 | lb | POTATOES WHITE FRE |
| 3 | lb | PEPPER SWT GRN FRESH |
| 1/2 | c | SHORTENING; 3LB |
| 1 | ts | PEPPER BLACK 1 LB CN |
| 8 | ts | SALT TABLE 5LB |
INSTRUCTIONS
PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 365 F. DEEP FAT 350 F. OVEN 1. SAUTE PEPPERS IN SHORTENING OR SALAD OIL 5 MINUTES OR UNTIL TENDER. ADD PIMIENTOS; SAUTE UNTIL HEATED THROUGH. KEEP HOT FOR USE IN STEP 4. 2. FRY POTATOES IN 25 PORTION BATCHES 7 MINUTES OR UNTIL LIGHTLY BROWNED AND TENDER. 3. DRAIN WELL IN BASKET OR ON ABSORBENT PAPER. 4. COMBINE ABOUT 1 LB (2 1/3 CUPS) SAUTEED VEGETABLES WITH EACH BATCH OF POTATOES (ABOUT 4 LB 12 OZ (1 GAL)). 5. COMBINE SALT AND PEPPER. SPRINKLE ABOUT 2 TSP SALT-PEPPER MIXTURE OVER EACH BATCH OF POTATOES. STIR LIGHTLY BUT THOROUGHLY. SERVE IMMEDIATELY. NOTE: 1. IN STEP 1, 3 LB 10 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 3 LB FINELY CHOPPED POTATOES. NOTE: 2. IN STEP 1, 8 OZ (1 1/2 QT) DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A-11) OR 3 LB (2 1/4 QT) FROZEN, DICED GREEN PEPPERS MAY BE USED. NOTE: 3. IN STEP, 3-7 OZ CANNED PIMIENTOS MAY BE USED. NOTE: 4. IN STEP 2, 38 LB 2 OZ FRESH WHITE POTATOES A.P. WILL YIELD 31 LB PEELED POTATOES. NOTE: 5. IN STEP 2, 31 LB FRESH, PEELED, DICED, READY-TO-USE POTATOES MAY BE USED. NOTE: 6. IN STEP 2, 35 LB FROZEN, DICED WHITE POTATOES MAY BE USED. FRY IN 400 F. DEEP FAT 5 MINUTES, LOADING FRYER BASKET 1/3 FULL. FOLLOW STEPS 3 THROUGH 5. NOTE: 7. IN STEP 2, PEELED POTATOES MAY BE DIPPED IN SOLUTION OF ANTI- BROWNING AGENT AND WATER TO PREVENT DISCOLORATION. SEE RECIPE NO. A-20. NOTE: 8. IN STEP 5, POTATOES AND VEGETABLES MAY BE HEATED IN OVEN. PLACE ABOUT 5 LB 12 OZ (1 1/8 GAL) POTATO-VEGETABLE MIXTURE IN EACH STEAM TABLE PAN (4-12 BY 20 BY 2 1/2 INCHES). SPRINKLE SALT-PEPPER MIXTURE OVER POTATOES IN EACH PAN. BAKE IN 350 F. OVEN 10 TO 15 MINUTES OR IN 350 F. CONVECTION OVEN 8 TO 10 MINUTES UNTIL THOROUGHLY HEATED ON HIGH FAN; OPEN VENT. NOTE: 9. ONE NO.6 SCOOP MAY BE USED. SEE RECIPE NO. A-4. Recipe Number: Q04900 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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