Recipe - Deviled Potato Salad (Deh

3 One half qt WATER; WARM
3 One half ga WATER
3 cup BACON;SLICED FZ
18 EGGS SHELL
3 pound CELERY FRESH
6 ounce ONIONS DRY
4 3/8 pound POTATOES FRESH
2 ounce PEPPER SWT GRN FRESH
1 ounce SUGAR; GRANULATED 10 LB
1 tablespoon PEPPER BLACK 1 LB CN
1 3/16 pound RELISH PICKLE SWEET
4 One fourth pound SALAD DRESSING #2 1/2
6 ounce MUSTARD PREP. 1 LB JAR
2/3 cup VINEGAR CIDER
One half ounce PAPRIKA GROUND
2 Three fourths ounce SALT TABLE 5LB
1 ounce SALT TABLE 5LB

1. TRIM, WASH, AND PREPARE CELERY AS DIRECTED ON RECIPE CARD MG1.

2. ADD POTATOES TO SALTED WATER, COVER. BRING TO A BOIL. REDUCE HEAT;
SIMME
20 TO 25 MINUTES OR UNTIL TENDER. DRAIN. SET ASIDE FOR USE IN STEP 4.

3. REHYDRATE ONIONS AND PEPPERS. SEE RECIPE CARD A01100. DRAIN BEFORE
USING.

4. CAREFULLY COMBINE COMBINE POTATOES, ONIONS, PEPPERS, RELISH, CELERY,
PIMIENTOES, EGGS, SALT, AND PEPPER.

5. COMBINE SALAD DRESSING, 6 OZ (One fourth CUP) PREPARED MUSTARD, 1 OZ (2 TBSP)
GRANULATED SUGAR, 12 OZ (3 CUPS) CRUMBLED, CRISP BACON (5LB RAW, CHOPPED
BACO
WILL YIELD 12 OZ CRUMBLE, CRISP BACON), AND 4 OZ (One half CUP) BACON FAT TO THE
SALAD DRESSING; FOLD INTO POTATO MIXTURE. COVER; REFRIGERATE UNTIL READY
TO
SERVE.

6. GARNISH WITH PAPRIKA.

NOTE: 1. IN STEP 1, 4 LB 2 OZ FRESH CELERY A.P. WILL YIELD 3 LB CHOPPED
CELERY.

2. IN STEP 3, 3 LB (2 One fourth QT) DRY, CHOPPED ONIONS (3 LB 5 OZ A.P.)
AND 12 OZ (2 One fourth CUPS) FRESH, CHOPPED SWEET PEPPERS (15 OZ A.P.) MAY BE
USED.

3. IN STEP 4, 1 1/27 OZ CN CANNED PIMENTOS MAY BE USED.

4. ONE NO. 6 SCOOP MAY BE USED. SEE RECIPE NO. A4.

NOTE: 3. IN STEP 5, 1 1/27 OZ CN CANNED PIMIENTOS MAY BE USED.

NOTE: 4. ONE NO. 6 SCOOP MAY BE USED. SEE RECIPE NO. A00400.

Recipe Number: M04101

SERVING SIZE: 2/3 CUP (4

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