| 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 |
ts |
PEPPER BLACK 1 LB CN |
| 8 |
ts |
SALT TABLE 5LB |
|
8 |
OZ |
INSTRUCTIONS
TEMPERATURE: 400 F. DEEP FAT
1. FRY POTATOES IN DEEP FAT FRYER FOR 5 MINUTES, LOAD FRYER BASKET 1/3
FULL.
2. DRAIN WELL IN BASKET OR ON ABSORBENT PAPER. SET ASIDE FOR USE IN STEP
4.
3. SAUTE' PEPPERS AND PIMIENTOS IN SHORTENING OR SALAD OIL 5 MINUTES OR
UNTIL
TENDER.
4. COMBINE POTATOES AND SAUTEED VEGETABLES.
5. SPRINKLE WITH SALT AND PEPPER. PLACE AN EQUAL QUANTITY INTO PANS.
6. 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
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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