Recipe - Glazed Sweet Potatoes (Bl

2 qt WATER & RESERVED LIQUID
1 pound BUTTER PRINT SURE
2 ORANGES FRESH
22 1/3 pound POTATO SWEET #2 1/2
1 cup STARCH EDIBLE CORN
3 qt SYRUP; IMIT MAPLE, #10
7 teaspoon SALT TABLE 5LB

PAN: 12 BY 20 BY 2 1/2INCH STEAM TABLE PAN TEMPERATURE: 375 F. OVEN
:

1. PLACE POTATOES IN SINGLE LAYER IN EACH GREASED PAN.

2. COMBINE CORNSTARCH WITH SYRUP FROM POTATOES OR WATER. ADD MELTED
BUTTER OR MARGARINE.

3. COMBINE SALT AND BLENDED SYRUP TO CORNSTARCH MIXTURE. BRING TO A BOIL;
COOK ABOUT 5 MINUTES. POUR EQUAL AMOUNT OF SAUCE OVER POTATOES IN EACH
PAN.

4. BAKE 45 MINUTES OR UNTIL THOROUGHLY HEATED.

5. GARNISH WITH ORANGE SLICES BEFORE SERVING.
:
**ALL NOTES ARE PER 100 PORTIONS.

NOTE: 1. IN STEP 1, 36 LB (24NO. 3 SQUAT CN) OR 34 LB 7 OZ (19NO. 2 1/2

Recipe Number: Q06702

SERVING SIZE: One half CUP (2

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