Recipe - Grilled Potato And Onion Packages

2 ga WATER; BOILING
1 One half cup BUTTER PRINT SURE
12 EGGS SHELL
2 One half cup MILK; DRY NONFAT L HEAT
3 One fourth qt POTATO INST GRA #10
1 pound FLOUR GEN PURPOSE 10LB
2 tablespoon SALT TABLE 5LB

1. BLEND POTATOES AND MILK TOGETHER. SET ASIDE FOR USE IN STEP 3.

2. BLEND WATER, BUTTER OR MARGARINE, SALT AND PEPPER IN MIXER BOWL.

3. AT LOW SPEED, USING WIRE WHIP, RAPIDLY ADD POTATO AND MILK MIXTURE
TO LIQUID; MIX One half MINUTE. STOP MIXER; SCRAPE DOWN SIDES AND BOTTOM
OF BOWL.

4. WHIP AT HIGH SPEED 1 MINUTE. AT LOW SPEED, BLEND SLIGHTLY BEATEN
WHOLE EGGS INTO POTATOES 1 MINUTE. WHIP AT MEDIUM SPEED One half MINUTE.
DO NOT OVERWHIP. CHILL MIXTURE. SHAPE INTO 4 OZ CAKES USING 1NO.
8 SCOOP. DREDGE CAKES IN 1 LB (1QT) SIFTED GENERAL PURPOSE FLOUR.
GRILL ON WELLGREASED 375 F. GRIDDLE ABOUT 3 One half TO 4 MINUTES PER
SIDE OR UNTIL GOLDEN BROWN.

NOTE: 1. IN STEP 3, CONSISTENCY MAY BE CONTROLLED BY RESERVING
2 QT HOT LIQUID BEFORE ADDING POTATO MIXTURE. ADD LIQUID IN STEP 4,
DURING WHIPPING, UNTIL PROPER CONSISTENCY IS OBTAINED.

NOTE: 2. IF POTATOES BECOME DRY WHILE STANDING ON STEAM TABLE, ADD
HOT MILK OR HOT WATER; MIX WELL.

NOTE: 3. OVERWHIPPING, IN STEP 4 OF BASIC RECIPE AND VARIATIONS 1
AND 3, WILL RESULT IN AN EXCESSIVE OVER YIELD.

Recipe Number: Q05702

SERVING SIZE: 1 CAKE

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