| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 1 7/8 | c | PIMENTOS 7 OZ |
| 3 | lb | PEPPER SWT GRN FRESH |
| 1/2 | c | SALAD OIL, 1 GAL |
| 1 | t | PEPPER BLACK 1 LB CN |
| 8 | t | SALT TABLE 5LB |
INSTRUCTIONS
TEMPERATURE: 400 F. DEEP FAT FRY POTATOES IN DEEP FAT FRYER FOR 5 MINUTES, LOAD FRYER BASKET 1/3 FULL. DRAIN WELL IN BASKET OR ON ABSORBENT PAPER. SET ASIDE FOR USE IN STEP 4. SAUTE' PEPPERS AND PIMIENTOS IN SHORTENING OR SALAD OIL 5 MINUTES OR UNTIL TENDER. COMBINE POTATOES AND SAUTEED VEGETABLES. SPRINKLE WITH SALT AND PEPPER. PLACE AN EQUAL QUANTITY INTO PANS. BAKE 10 TO 15 MINUTES OR UNTIL THOROUGHLY HEATED. NOTE: 1. IN STEP 3, 1 LB 13 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB 8 OZ FINELY CHOPPED PEPPERS. NOTE: 2. IN STEP 3, 4 OZ (3 CUPS) DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A01100) OR 1 LB 8 OZ (4 1/2 CUPS) FROZEN DICED GREEN PEPPERS MAY BE USED. NOTE: 3. IN STEP 3, 3-7 OZ CN CANNED PIMIENTOS MAY BE USED. NOTE: 4. ONE-NO. 6 SCOOP MAY BE USED. SEE RECIPE NO. A00400. Recipe Number: Q04901 SERVING SIZE: 2/3 CUP (3 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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“Forbidden fruits create many jams”
Nutrition (calculated from recipe ingredients)
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Calories: 1
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 186.1mg
Potassium: 2.4mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g