Recipe - Paprika Buttered Potatoes

4 ga WATER
2 cup RESERVED LIQUID
1 pound BUTTER PRINT SURE
35 pound POTATOES FRENCH FZ
One fourth cup PAPRIKA GROUND
One half cup SALT TABLE 5LB

1. WASH, PEEL, AND QUARTER POTATOES.

2. COVER POTATOES WITH SALTED WATER; BRING TO A BOIL; REDUCE HEAT. COVER;
SIMMER 20 TO 25 MINUTES OR UNTIL TENDER.

3. DRAIN; RESERVE EQUAL AMOUNT OF LIQUID FOR USE IN STEP 4.

4. PLACE AN EQUAL QUANTITY OF POTATOES IN 4 STEAM TABLE PANS (12 BY 20
BY 2 1/2INCHES).

5. COMBINE BUTTER OR MARGARINE AND RESERVED LIQUID; POUR EQUAL AMOUNT OVER
POTATOES IN EACH PAN.

6. SPRINKLE EQUAL AMOUNT PAPRIKA OVER POTATOES IN EACH PAN.
:
**ALL NOTES ARE PER 100 PORTIONS.

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, PEELED POTATOES MAY BE DIPPED IN SOLUTION OF
ANTIBROWNING AGENT AND WATER TO PREVENT DISCOLORATION. SEE RECIPE NO.
A02000.

Recipe Number: Q07701

SERVING SIZE: 4 TO 6 PIE

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