Oven-glo Potatoes Recipe
Yield: 100 ServingsRecipe by luhu.jp
Ingredients:
2 gallon: WATER,
1 lbs: BUTTER PRINT SURE,
2 tsp: GARLIC DEHY GRA,
2 1/2 quart: JUICE TOMATO #3,
24 lbs: POTATOES WHITE FRE,
2 tsp: PEPPER BLACK 1 LB CN,
8 tsp: SALT TABLE 5LB,
Directions:
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 400 F. OVEN
1. PUT PARTIALLY COOD POTATOES IN 2 GAL WATER IN STEAM-JACKETED
KETTLE OR STOCK POT 10 MINUTES OR PARTIALLY COOK POTATOES IN 15 LB
PSI STEAM COOKER, 5 TO 7 MINUTES OR 5 LB PSI STEAM COOKER, 12 TO 15
MINUTES. DRAIN. USE 3 STEAM TABLE PANS (12 BY 20 BY 4 INCHES).
PLACE ABOUT 7 LB 15 OZ (5 3/4 QT) PARTIALLY COOKED POATAOES IN EACH
PAN.
2. DRIZZEL 2/3 CUP BUTTER OR MARGARINE OVER POTATOES IN EACH PAN.STIR
GENTLY TO COAT POTATOES WELL.
3. MIX SALT. PEPPER TOMATOE JUICE, 2 QT HOT WATER, AND GARLIC; BLENT
THROROUGHLY. POUR 2 LB 2 OZ (1 QT) MISTURE OVER POTATOES IN EACH PAN.
4. BAKE 40 MINUTES. IF CONVECTION OVEN IS USED, BAKE AT 400 F. 15
MINUTES ON HIGH FAN; CLOSED VENT.
NOTE: 1. IN STEP 1, 29 LB 8 OZ FRESH WHITE POTATOES A.P WILL YIELD
24 LB PEELED POTATOES.
NOTE: 2. IN STEP 1, 24 LB FRESH, PEELED, WHOLE, READY-TO-USE POTATOES MAY
BE USED. CUT POTATOES INTO WEDGES.
NOTE: 3. IN STEP 1, PEELED POTATOES MAY BE DIPPED IN SOLUTION OF ANIT-
BROWNING AGENT AND WATER TO PREVENT DISCOLORATION. SEE RECIPE NO. A-20.
NOTE: 4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD A-25.
NOTE: 5. IN STEP 4, IF CONVECTION OVEN IS USED, BAKE AT 350 F. 25 TO 30
MINUTES ON HIGH FAN; OPEN VENT.
Recipe Number: Q05003
SERVING SIZE: 1/2 CUP
From the (actually used today!).
Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.
Source from luhu.jp
1. PUT PARTIALLY COOD POTATOES IN 2 GAL WATER IN STEAM-JACKETED
KETTLE OR STOCK POT 10 MINUTES OR PARTIALLY COOK POTATOES IN 15 LB
PSI STEAM COOKER, 5 TO 7 MINUTES OR 5 LB PSI STEAM COOKER, 12 TO 15
MINUTES. DRAIN. USE 3 STEAM TABLE PANS (12 BY 20 BY 4 INCHES).
PLACE ABOUT 7 LB 15 OZ (5 3/4 QT) PARTIALLY COOKED POATAOES IN EACH
PAN.
2. DRIZZEL 2/3 CUP BUTTER OR MARGARINE OVER POTATOES IN EACH PAN.STIR
GENTLY TO COAT POTATOES WELL.
3. MIX SALT. PEPPER TOMATOE JUICE, 2 QT HOT WATER, AND GARLIC; BLENT
THROROUGHLY. POUR 2 LB 2 OZ (1 QT) MISTURE OVER POTATOES IN EACH PAN.
4. BAKE 40 MINUTES. IF CONVECTION OVEN IS USED, BAKE AT 400 F. 15
MINUTES ON HIGH FAN; CLOSED VENT.
NOTE: 1. IN STEP 1, 29 LB 8 OZ FRESH WHITE POTATOES A.P WILL YIELD
24 LB PEELED POTATOES.
NOTE: 2. IN STEP 1, 24 LB FRESH, PEELED, WHOLE, READY-TO-USE POTATOES MAY
BE USED. CUT POTATOES INTO WEDGES.
NOTE: 3. IN STEP 1, PEELED POTATOES MAY BE DIPPED IN SOLUTION OF ANIT-
BROWNING AGENT AND WATER TO PREVENT DISCOLORATION. SEE RECIPE NO. A-20.
NOTE: 4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD A-25.
NOTE: 5. IN STEP 4, IF CONVECTION OVEN IS USED, BAKE AT 350 F. 25 TO 30
MINUTES ON HIGH FAN; OPEN VENT.
Recipe Number: Q05003
SERVING SIZE: 1/2 CUP
From the
Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.
Source from luhu.jp
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