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O’brien Potatoes (frz Dic

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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.

A Message from our Provider:

“Forbidden fruits create many jams”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
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


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