Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 6 gallons | WATER; BOILING |
| 10 pounds | POTATO DEHY SLICE 5 LB |
| 2½ cup | SHORTENING; 3LB |
| 2 teaspoons | PEPPER BLACK 1 LB CN |
| 1 teaspoon | SALT TABLE 5LB |
| 3 tablespoons | SALT TABLE 5LB |
TEMPERATURE: 375 F. GRIDDLE
:
1. ADD POTATOES TO BOILING SALTED WATER. COVER. BRING QUICKLY TO A BOIL; REDUCE HEAT; SIMMER 15 TO 20 MINUTES OR UNTIL TENDER. DRAIN WELL.
2. SPREAD ⅓ LAYER OF POTATOES ON GREASED GRIDDLE. SPRINKLE WITH MIXTURE OF SALT AND PEPPER. COOK 10 MINUTES OR UNTIL GOLDEN BROWN.
TURN POTATOES; CONTINUE TO COOK 10 MINUTES OR UNTIL GOLDEN BROWN.
PROCEED WITH REMAINING LAYERS.
NOTE: IN STEP 2, ADDITIONAL SHORTENING OR SALAD OIL MAY BE ADDED IF NEEDED. ADD TO GRIDDLE AFTER TURNING POTATOES.
Recipe Number: Q05400
SERVING SIZE: ⅔ CUP
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .