INGREDIENTS

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)
----------------------------------------------
Calories: 0
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 188.3mg
Potassium: <1mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g