parsley buttered potatoes

Categories
Yield
100 Servings
MeasureIngredient
4 gallons WATER
2 cups RESERVED LIQUID
1 pounds BUTTER PRINT SURE
35 pounds POTATOES WHITE FRE
½ cup SALT TABLE 5LB

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 2½-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, .

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