| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 2 | gl | WATER |
| 1 | lb | BUTTER PRINT SURE |
| 2 | t | GARLIC DEHY GRA |
| 2 1/2 | qt | JUICE TOMATO #3 |
| 24 | lb | POTATOES WHITE FRE |
| 2 | t | PEPPER BLACK 1 LB CN |
| 8 | t | SALT TABLE 5LB |
INSTRUCTIONS
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 400 F. OVEN 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. DRIZZEL 2/3 CUP BUTTER OR MARGARINE OVER POTATOES IN EACH PAN.STIR GENTLY TO COAT POTATOES WELL. 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. 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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Nutrition (calculated from recipe ingredients)
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Calories: 0
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 188.3mg
Potassium: <1mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g