Recipe - Parsley Buttered Potatoes

4 ga WATER
2 cup RESERVED LIQUID
1 pound BUTTER PRINT SURE
35 pound POTATOES WHITE FRE
One half cup SALT TABLE 5LB

1. WASH, PEEL, 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 OF PARSLEY 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.

NOTE: 3. IN STEP 5, DEHYDRATED PARSLEY MAY BE USED FOR FRESH PARSLEY,
SPRINKLE 2 TBSP OVER POTATOES IN EACH PAN.

Recipe Number: Q07700

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.