| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 6 | ga | WATER; BOILING |
| 1 1/3 | lb | PIMENTOS 7 OZ |
| 8 | lb | POTATOES FRESH |
| 1 1/2 | c | PEPPER SWT GRN FRESH |
| 2 1/2 | c | SHORTENING; 3LB |
| 2 | ts | PEPPER BLACK 1 LB CN |
| 1 | tb | SALT TABLE 5LB |
| 3 | tb | SALT TABLE 5LB |
INSTRUCTIONS
TEMPERATURE 375 F. GRIDDLE 1. ADD POTATOES TO BOILING SALTED WATER. COVER. BRING QUICKLY TO A BOIL; REDUCE HEAT, SIMMER 15 TO 20 MINUTES OR UNTIL TENDER. DRAIN WELL. REHYDRATE 1 1/2 CUPS DEHYDRATED GREEN PEPPERS (SEE RECIPE CARD A0001100). ADD PEPPERS AND PIMENTOS TO COOKED POTATOES. 2. SPREAD LAYER OF POTATO MIXTURE OVER WELL GREASED GRIDDLE. COOK 10 MINUTES OR UNTIL GOLDEN BROWN ON ONE SIDE. 3. TURN POTATOES. COOK 10 MINUTES OR UNTIL GOLDEN BROWN. 4. SPRINKLE WITH SALT AND PEPPER. NOTE: IN STEP 2, ADDITIONAL SHORTENING OR SALAD OIL MAY BE ADDED IF NEEDED. ADD TO GRIDDLE AFTER TURNING POTATOES. Recipe Number: Q05402 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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