Golden potatoe balls (ins
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | quart | WATER; WARM |
| 1 9/16 | gallon | WATER; BOILING |
| 2¼ | cup | MILK; DRY NON-FAT L HEAT |
| 2 | cups | POTATO INST GRA #10 |
| 2½ | quart | POTATO INST GRA #10 |
| 1½ | cup | ONIONS DRY |
| 3 | cups | FLOUR GEN PURPOSE 10LB |
| 1 | teaspoon | NUTMEG GROUND |
| ¼ | teaspoon | THYME GROUND |
| 3 | tablespoons | SALT TABLE 5LB |
Directions
TEMPERATURE: 375 F. DEEP FAT
1. REHYDRATE ONIONS IN WATER FOR 15 MINUTES. DRAIN. SET ASIDE FOR USE IN STEP 5.
2. COMBINE INSTANT POTATO GRANULES, MILK, FLOUR, SALT, NUTMEG, AND THYME; MIX WELL.
3. POUR WATER INTO MIXER BOWL. 4. AT LOW SPEED, RAPIDLY ADD DRY INGREDIENTS. MIX 1 MINUTE OR UNTIL WELL BLENDED.
5. ADD ONIONS, MIX UNTIL WELL BLENDED.
6. SHAPE MIXTURE INTO BALLS ABOUT 1 OZ EACH. ROLL IN POTATO GRANULES.
7. FRY 3 MINUTES OR UNTIL GOLDEN BROWN.
8. DRAIN WELL IN BASKET OR ON ABSORBENT PAPER.
Recipe Number: Q05600
SERVING SIZE: 3 1 OZ B
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .