Recipe - Hot Potato Salad (Dehydra

Three fourths cup WATER; WARM
1 One half qt WATER
5 ga WATER
11 ounce BACON FAT
3 pound BACON;SLICED FZ
1 One half ounce ONIONS DRY
6 One fourth pound POTATOES FRESH
1 One fourth pound SUGAR; GRANULATED 10 LB
One half ounce PEPPER BLACK 1 LB CN
1 3/16 pound RELISH PICKLE SWEET
1 qt VINEGAR CIDER
2 1/3 ounce SALT TABLE 5LB

1. ADD POTATOES TO SALTED WATER. COVER; BRING QUICKLY TO A BOIL. REDUCE
HEAT; SIMMER 1525 MINUTES OR UNTIL POTATOES ARE TENDER. DRAIN. SET ASIDE
FOR USE IN STEP 3.

2. RECONSTITUTE ONIONS; DRAIN WELL.

3. COMBINE ONIONS, RELISH, AND PEPPER; MIX WELL; ADD TO POTATOES. SET
ASIDE
FOR USE IN STEP 7.

4. COOK BACON UNTIL CRISP. REMOVE BACON FROM FAT; SET BACON FAT ASIDE
FOR U
USE IN STEP 5. SET BACON ASIDE FOR USE IN STEP 7.

5. COMBINE VINEGAR, WATER, AND SUGAR. ADD GRADUALLY TO BACON FAT. COOK
UNTIL SUGAR IS DISSOLVED, STIRRING CONSTANTLY.

6. POUR HOT DRESSING OVER POTATO MIXTURE; COMBINE CAREFULLY.

7. ADD BACON; RESERVE ENOUGH TO SPRINKLE ON TOP AS A GARNISH. SERVE HOT.

NOTE: ONE NO. 6 SCOOP MAY BE USED. SEE RECIPE NO. A4.

Recipe Number: M04300

SERVING SIZE: 2/3 CUP

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