INGREDIENTS

INSTRUCTIONS

PAN:  18 BY 26-INCH SHEET PAN               TEMPERATURE:  400 F. OVEN
1.  PUT PARTIALLY COOD POTATOES IN 2 GAL WATER IN STEAM-JACKETED
KETTLE OR STOCK POT 10 MINUTES OR PARTIALLY COOK POTATOES IN 15 LB
PSI STEAM COOKER, 5 TO 7 MINUTES OR 5 LB PSI STEAM COOKER, 12 TO 15
MINUTES.  DRAIN.  USE 3 STEAM TABLE PANS (12 BY 20 BY 4 INCHES).
PLACE ABOUT 7 LB 15 OZ (5 3/4 QT) PARTIALLY COOKED POATAOES IN EACH
PAN.
2.  DRIZZEL 2/3 CUP BUTTER OR MARGARINE OVER POTATOES IN EACH PAN.STIR
GENTLY TO COAT POTATOES WELL.
3.  MIX SALT. PEPPER TOMATOE JUICE, 2 QT HOT WATER, AND GARLIC; BLENT
THROROUGHLY.  POUR 2 LB 2 OZ (1 QT) MISTURE OVER POTATOES IN EACH PAN.
4.  BAKE 40 MINUTES.  IF CONVECTION OVEN IS USED, BAKE AT 400 F. 15
MINUTES ON HIGH FAN; CLOSED VENT.
NOTE:  1.  IN STEP 1, 29 LB 8 OZ FRESH WHITE POTATOES A.P WILL YIELD
24 LB PEELED POTATOES.
NOTE:  2.  IN STEP 1, 24 LB FRESH, PEELED, WHOLE, READY-TO-USE POTATOES MAY
BE USED. CUT POTATOES INTO WEDGES.
NOTE:  3.  IN STEP 1, PEELED POTATOES MAY BE DIPPED IN SOLUTION OF ANIT-
BROWNING AGENT AND WATER TO PREVENT DISCOLORATION.  SEE RECIPE NO. A-20.
NOTE:  4.  OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD A-25.
NOTE:  5.  IN STEP 4, IF CONVECTION OVEN IS USED, BAKE AT 350 F. 25 TO 30
MINUTES ON HIGH FAN; OPEN VENT.
Recipe Number: Q05003
SERVING SIZE: 1/2 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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