Recipe - Cottage Fried Potatoes

2 One half ga WATER; BOILING
31 pound POTATOES WHITE FRE
1 qt SHORTENING; 3LB
2 teaspoon PEPPER BLACK 1 LB CN
3 tablespoon SALT TABLE 5LB
One half cup SALT TABLE 5LB

TEMPERATURE: 400 F. GRIDDLE

1. COVER POTATOES WITH SALTED WATER; BRING TO A BOIL; COOK 20 MINUTES
OR UNTIL TENDER.

2. DRAIN WELL. COOL 10 TO 15 MINUTES.

3. CUT POTATOES IN 1/4INCH SLICES. SPREAD A LAYER OF POTATOES OVER WELL
GREASED GRIDDLE. COOK 10 MINUTES OR UNTIL GOLDEN BROWN ON ONE SIDE.

4. TURN POTATOES; COOK 15 MINUTES OR UNTIL GOLDEN BROWN.

5. SPRINKLE WITH SALT AND PEPPER.

NOTE: 1. IN STEP 1, 38 LB 2 OZ FRESH WHITE POTATOES A.P. WILL YIELD 31 LB
PEELED POTATOES.

NOTE: 2. IN STEP 1, PEELED POTATOES MAY BE DIPPED IN SOLUTION OF
ANTIOXIDANT
AND WATR TO PREVENT DISCOLORATION. SEE RECIPE CARD A02000.

NOTE: 3. IN STEP 1, 31 LB FRESH, PEELED, READYTOUSE POTATOES MAY BE
USED.
QUARTER POTATOES.

Recipe Number: Q04601

SERVING SIZE: 2/3 CUP

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.