Recipe - Oven-Glo Potatoes

2 qt WATER; HOT
2/3 cup BUTTER PRINT SURE
2 teaspoon GARLIC DEHY GRA
1 1/8 pound JUICE TOMATO #3
24 pound POTATOES WHITE FRE
2 pound BREAD SNDWICH 22OZ #51
2 pound SHORTENING; 3LB
2 teaspoon PEPPER BLACK 1 LB CN
2 2/3 tablespoon SALT TABLE 5LB

PAN: 18 BY 26INCH SHEET PAN TEMPERATURE: 400 F. OVEN

1. PARBOIL PEELED POTATOES OR COOK IN STEAM COOKER 10 MINUTES, DRAIN.

2. ROLL POTATOES IN MELTED SHORTENING OR SALAD OIL, THEN IN SEASONED
CRUMB MIXTURE, BLACK PEPPER, AND PAPRIKA.

3. PLACE ON GREASED PANS. BAKE 45 MINUTES OR UNTIL TENDER AND BROWNED.

NOTE: 1. IN STEP 1, 43 LB 1 OZ FRESH WHITE POTATOES A.P. WILL YIELD 35 LB
PEELED POTATOES.

NOTE: 2. IN STEP 1, 35 LB FRESH, PEELED, WHOLE, READYTOUSE POTATOES MAY
BE USED. CUT POTATOES INTO WEDGES.

NOTE: 3. IN STP 1, PEELED POTATOES MAY BE DIPPED IN SOLUTION OF
ANTIOXIDANT
AND WATER TO PREVENT DISCOLORATION. SEE RECIPE CARD A02000.

NOTE: 4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIE CARD
A02500.

Recipe Number: Q05002

SERVING SIZE: 100

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