Hot potato salad (dehydra
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | WATER; WARM |
| 1½ | quart | WATER |
| 5 | gallons | WATER |
| 11 | ounces | BACON FAT |
| 3 | pounds | BACON;SLICED FZ |
| 1½ | ounce | ONIONS DRY |
| 6¼ | pounds | POTATOES FRESH |
| 1¼ | pounds | SUGAR; GRANULATED 10 LB |
| ½ | ounce | PEPPER BLACK 1 LB CN |
| 1 3/16 | pounds | RELISH PICKLE SWEET |
| 1 | quart | VINEGAR CIDER |
| 2⅓ | ounce | SALT TABLE 5LB |
Directions
1. ADD POTATOES TO SALTED WATER. COVER; BRING QUICKLY TO A BOIL. REDUCE HEAT; SIMMER 15-25 MINUTES OR UNTIL POTATOES ARE TENDER. DRAIN. SET ASIDE FOR USE IN STEP 3.
2. RECONSTITUTE ONIONS; DRAIN WELL.
3. COMBINE ONIONS, RELISH, AND PEPPER; MIX WELL; ADD TO POTATOES. SET ASIDE
FOR USE IN STEP 7.
4. COOK BACON UNTIL CRISP. REMOVE BACON FROM FAT; SET BACON FAT ASIDE FOR U
USE IN STEP 5. SET BACON ASIDE FOR USE IN STEP 7.
5. COMBINE VINEGAR, WATER, AND SUGAR. ADD GRADUALLY TO BACON FAT. COOK UNTIL SUGAR IS DISSOLVED, STIRRING CONSTANTLY.
6. POUR HOT DRESSING OVER POTATO MIXTURE; COMBINE CAREFULLY.
7. ADD BACON; RESERVE ENOUGH TO SPRINKLE ON TOP AS A GARNISH. SERVE HOT.
NOTE: ONE NO. 6 SCOOP MAY BE USED. SEE RECIPE NO. A-4.
Recipe Number: M04300
SERVING SIZE: ⅔ CUP
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .