Name: Parsley Buttered Potatoes
Ingredients: 4 ga WATER; 2 c RESERVED LIQUID; 1 lb BUTTER PRINT SURE; 35 lb POTATOES WHITE FRE; 1/2 c SALT TABLE 5LB

CATEGORY	CUISINE	TAG	YIELD
			100	Servings

INGREDIENTS

4	ga	WATER
2	c	RESERVED LIQUID
1	lb	BUTTER PRINT SURE
35	lb	POTATOES WHITE FRE
1/2	c	SALT TABLE 5LB

INSTRUCTIONS

1.  WASH, PEEL, QUARTER POTATOES
2.  COVER POTATOES WITH SALTED WATER; BRING TO A BOIL; REDUCE HEAT. COVER;
SIMMER 20 TO 25 MINUTES OR UNTIL TENDER.
3.  DRAIN; RESERVE EQUAL AMOUNT OF LIQUID FOR USE IN STEP 4.
4.  PLACE AN EQUAL QUANTITY OF POTATOES IN 4 STEAM TABLE PANS (12 BY 20
BY 2 1/2-INCHES).
5.  COMBINE BUTTER OR MARGARINE AND RESERVED LIQUID; POUR EQUAL AMOUNT OVER
POTATOES IN EACH PAN.
6.  SPRINKLE EQUAL AMOUNT OF PARSLEY OVER POTATOES IN EACH PAN.
  :
**ALL NOTES ARE PER 100 PORTIONS.
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, PEELED POTATOES MAY BE DIPPED IN SOLUTION OF
ANTIBROWNING AGENT AND WATER TO PREVENT DISCOLORATION.  SEE RECIPE NO.
A02000.
NOTE:  3.  IN STEP 5, DEHYDRATED PARSLEY MAY BE USED FOR FRESH PARSLEY,
SPRINKLE 2 TBSP OVER POTATOES IN EACH PAN.
Recipe Number: Q07700
SERVING SIZE: 4 TO 6 PIE
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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