Recipe - Franconia Potatoes

2 ga WATER
1 pound BUTTER PRINT SURE
24 pound POTATOES WHITE FRE
2 teaspoon PEPPER BLACK 1 LB CN
1 tablespoon PAPRIKA GROUND
8 teaspoon SALT TABLE 5LB

PAN: 18 BY 26INCH SHEET PAN TEMPERATURE: 400 F. OVEN

1. PUT PARTIALLY COOK POTATOES IN 2 GAL WATER IN STEAM JACKETED KETTLE
OR STOCK POT 10 MINUTES OR PARTIALLY COOK POTATOES IN 15 LB PSI STEAM
COOKER 5 TO 7 MINUTES OR 5 LB PSI STEAM COOKER, 12 TO 15 MINUTES. DRAIN
PLACE ABOUT 7 LB 15 OZ (5 Three fourths QT) PARTIALLY COOKED POTATOES IN EACH PAN.

2. DRIZZLE 2/3 CUP BUTTER OR MARGARINE OVER POTATOES IN EACH PAN; STIR
GENTLY TO COAT POTATOES WELL.

3. MIX SALT, PEPPER AND PAPRIKA TOGETHER. SPRINKLE ABOUT 1 One half TBSP
MIXTURE OVER POTATOES IN EACH PAN.

4. BAKE POTATOES 40 MINUTES OR UNTIL BROWNED. IF CONVECITON OVEN IS
USED, BAKE AT 400 F. 15 MINUTES ON HIGH FAN; CLOSED VENT.

NOTE: 1. IN STEP 1, 29 LB 8 OZ FRESH WHITE POTATOES A.P. WILL YIELD 24 LB
PEELED POTATOES.

NOTE: 2. IN STEP 1, 24 LB FRESH, PEELED, WHOLE, READYTOUSE POTATOES MAY
BE USED. CUT POTATOES INTO WEDGES.

NOTE: 3. IN STEP 1, PEELED POTATOES MAY BE DIPPED IN SOLUTION OF ANTI
BROWNING AGENT AND WATER TO PREVENT DISCOLORATION. SEE RECIPE NO. A20.

NOTE: 4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD A25.

NOTE: 5. IN STEP 4, IF CONVECTION OVEN IS USED, BAKE AT 350 F., 25 TO
30 MINUTES ON HIGH FAN, OPEN VENT.

Recipe Number: Q05001

SERVING SIZE: 1 CUP

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