Recipe - Golden Potatoe Balls (Ins

1 qt WATER; WARM
1 9/16 ga WATER; BOILING
2 One fourth cup MILK; DRY NONFAT L HEAT
2 cup POTATO INST GRA #10
2 One half qt POTATO INST GRA #10
1 One half cup ONIONS DRY
3 cup FLOUR GEN PURPOSE 10LB
1 teaspoon NUTMEG GROUND
One fourth teaspoon THYME GROUND
3 tablespoon SALT TABLE 5LB

TEMPERATURE: 375 F. DEEP FAT

1. REHYDRATE ONIONS IN WATER FOR 15 MINUTES. DRAIN. SET ASIDE FOR USE
IN STEP 5.

2. COMBINE INSTANT POTATO GRANULES, MILK, FLOUR, SALT, NUTMEG, AND
THYME; MIX WELL.

3. POUR WATER INTO MIXER BOWL.

4. AT LOW SPEED, RAPIDLY ADD DRY INGREDIENTS. MIX 1 MINUTE OR UNTIL
WELL BLENDED.

5. ADD ONIONS, MIX UNTIL WELL BLENDED.

6. SHAPE MIXTURE INTO BALLS ABOUT 1 OZ EACH. ROLL IN POTATO GRANULES.

7. FRY 3 MINUTES OR UNTIL GOLDEN BROWN.

8. DRAIN WELL IN BASKET OR ON ABSORBENT PAPER.

Recipe Number: Q05600

SERVING SIZE: 3 1 OZ B

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