Glazed sweet potatoes (bl
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | quarts | WATER & RESERVED LIQUID |
| 1 | pounds | BUTTER PRINT SURE |
| 2 | ORANGES FRESH | |
| 22⅓ | pounds | POTATO SWEET #2 1/2 |
| 1 | cup | STARCH EDIBLE CORN |
| 3 | quarts | SYRUP; IMIT MAPLE, #10 |
| 7 | teaspoons | SALT TABLE 5LB |
Directions
PAN: 12 BY 20 BY 2½-INCH STEAM TABLE PAN TEMPERATURE: 375 F. OVEN :
1. PLACE POTATOES IN SINGLE LAYER IN EACH GREASED PAN.
2. COMBINE CORNSTARCH WITH SYRUP FROM POTATOES OR WATER. ADD MELTED BUTTER OR MARGARINE.
3. COMBINE SALT AND BLENDED SYRUP TO CORNSTARCH MIXTURE. BRING TO A BOIL; COOK ABOUT 5 MINUTES. POUR EQUAL AMOUNT OF SAUCE OVER POTATOES IN EACH PAN.
4. BAKE 45 MINUTES OR UNTIL THOROUGHLY HEATED.
5. GARNISH WITH ORANGE SLICES BEFORE SERVING.
:
**ALL NOTES ARE PER 100 PORTIONS.
NOTE: 1. IN STEP 1, 36 LB (24-NO. 3 SQUAT CN) OR 34 LB 7 OZ (19-NO. 2 ½ Recipe Number: Q06702
SERVING SIZE: ½ CUP (2
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .