| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
100 |
Servings |
INGREDIENTS
| 2 |
qt |
WATER; HOT |
| 2/3 |
c |
BUTTER PRINT SURE |
| 2 |
ts |
GARLIC DEHY GRA |
| 1 1/8 |
lb |
JUICE TOMATO #3 |
| 24 |
lb |
POTATOES WHITE FRE |
| 2 |
lb |
BREAD SNDWICH 22OZ #51 |
| 2 |
lb |
SHORTENING; 3LB |
| 2 |
ts |
PEPPER BLACK 1 LB CN |
| 2 2/3 |
tb |
SALT TABLE 5LB |
INSTRUCTIONS
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 400 F. OVEN
1. PARBOIL PEELED POTATOES OR COOK IN STEAM COOKER 10 MINUTES, DRAIN.
2. ROLL POTATOES IN MELTED SHORTENING OR SALAD OIL, THEN IN SEASONED
CRUMB MIXTURE, BLACK PEPPER, AND PAPRIKA.
3. PLACE ON GREASED PANS. BAKE 45 MINUTES OR UNTIL TENDER AND BROWNED.
NOTE: 1. IN STEP 1, 43 LB 1 OZ FRESH WHITE POTATOES A.P. WILL YIELD 35 LB
PEELED POTATOES.
NOTE: 2. IN STEP 1, 35 LB FRESH, PEELED, WHOLE, READY-TO-USE POTATOES MAY
BE USED. CUT POTATOES INTO WEDGES.
NOTE: 3. IN STP 1, PEELED POTATOES MAY BE DIPPED IN SOLUTION OF
ANTIOXIDANT
AND WATER TO PREVENT DISCOLORATION. SEE RECIPE CARD A02000.
NOTE: 4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIE CARD
A02500.
Recipe Number: Q05002
SERVING SIZE: 100
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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