Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 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, .