Recipe - Obrien Potatoes

1 7/8 cup PIMENTOS 7 OZ
31 pound POTATOES WHITE FRE
3 pound PEPPER SWT GRN FRESH
One half cup SHORTENING; 3LB
1 teaspoon PEPPER BLACK 1 LB CN
8 teaspoon SALT TABLE 5LB

PAN: 12 BY 20 BY 2 1/2INCH STEAM TABLE PAN TEMPERATURE: 365 F. DEEP
FAT
350 F. OVEN

1. SAUTE PEPPERS IN SHORTENING OR SALAD OIL 5 MINUTES OR UNTIL TENDER.
ADD PIMIENTOS; SAUTE UNTIL HEATED THROUGH. KEEP HOT FOR USE IN STEP 4.

2. FRY POTATOES IN 25 PORTION BATCHES 7 MINUTES OR UNTIL LIGHTLY BROWNED
AND TENDER.

3. DRAIN WELL IN BASKET OR ON ABSORBENT PAPER.

4. COMBINE ABOUT 1 LB (2 1/3 CUPS) SAUTEED VEGETABLES WITH EACH BATCH
OF POTATOES (ABOUT 4 LB 12 OZ (1 GAL)).

5. COMBINE SALT AND PEPPER. SPRINKLE ABOUT 2 TSP SALTPEPPER MIXTURE
OVER EACH BATCH OF POTATOES. STIR LIGHTLY BUT THOROUGHLY. SERVE
IMMEDIATELY.

NOTE: 1. IN STEP 1, 3 LB 10 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 3 LB
FINELY CHOPPED POTATOES.

NOTE: 2. IN STEP 1, 8 OZ (1 One half QT) DEHYDRATED GREEN PEPPERS (SEE RECIPE
NO. A11) OR 3 LB (2 One fourth QT) FROZEN, DICED GREEN PEPPERS MAY BE USED.

NOTE: 3. IN STEP, 37 OZ CANNED PIMIENTOS MAY BE USED.

NOTE: 4. IN STEP 2, 38 LB 2 OZ FRESH WHITE POTATOES A.P. WILL YIELD 31 LB
PEELED POTATOES.

NOTE: 5. IN STEP 2, 31 LB FRESH, PEELED, DICED, READYTOUSE POTATOES
MAY BE USED.

NOTE: 6. IN STEP 2, 35 LB FROZEN, DICED WHITE POTATOES MAY BE USED.
FRY IN 400 F. DEEP FAT 5 MINUTES, LOADING FRYER BASKET 1/3 FULL. FOLLOW
STEPS 3 THROUGH 5.

NOTE: 7. IN STEP 2, PEELED POTATOES MAY BE DIPPED IN SOLUTION OF ANTI
BROWNING AGENT AND WATER TO PREVENT DISCOLORATION. SEE RECIPE NO. A20.

NOTE: 8. IN STEP 5, POTATOES AND VEGETABLES MAY BE HEATED IN OVEN.
PLACE ABOUT 5 LB 12 OZ (1 1/8 GAL) POTATOVEGETABLE MIXTURE IN EACH
STEAM TABLE PAN (412 BY 20 BY 2 One half INCHES). SPRINKLE SALTPEPPER
MIXTURE OVER POTATOES IN EACH PAN. BAKE IN 350 F. OVEN 10 TO 15
MINUTES OR IN 350 F. CONVECTION OVEN 8 TO 10 MINUTES UNTIL THOROUGHLY
HEATED ON HIGH FAN; OPEN VENT.

NOTE: 9. ONE NO.6 SCOOP MAY BE USED. SEE RECIPE NO. A4.

Recipe Number: Q04900

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.