Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 1/2 ga WATER; BOILING
31 lb POTATOES WHITE FRE
1 lb ONIONS DRY
1 qt SHORTENING; 3LB
2 ts PEPPER BLACK 1 LB CN
3 tb SALT TABLE 5LB
1/2 c SALT TABLE 5LB

PAN: 18 BY 24-INCH ROASTING PAN
: TEMPERATURE: 400 F. OVEN

1. COVER POTATOES WITH SALTED WATER; BRING TO A BOIL; COOK 20
MINUTES OR UNTIL TENDER.

2. DRAIN WELL. COOL 10 TO 15 MINUTES.

3. SLICE POTATOES 1/2-INCH THICK; MIX WITH ONIONS.

4. ADD SHORTENING, SALT AND PEPPER.

5. PLACE MIXTURE IN ROASTING PANS.

6. BAKE ABOUT 45 MINUTES OR UNTIL LIGHLTY BROWNED.

NOTE: 1. IN STEP 3, 1 LB 2 OZ A.P. FRESH ONIONS WILL YIELD 1 LB (10
QT) SLICED DRY ONONS.

NOTE: 2. IN STEP 1, 38 LB 2 OZ FRESH WHITE POTATOES A.P. WILL YIELD
31 LB PEELED POTATOES.

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

NOTE: 4. IN STEP 1, 31 LB FRESH, PEELED, READY-TO-USE POTATOES MAY
BE USED. QUARTER POTATOES.

NOTE: 5. IN STEP 1, 31 LB FRESH, PEELED, DICED, READY-TO-USE
POTATOES MAY BE USED. BOIL 20 MINUTES OR STEAM POTATOES 5 MINUTES
UNTIL JUST TENDER. FOLLOW STEP 2. OMIT STEP 3. FOLLOW STEPS 4 THROUGH
6.

NOTE: 6. IN STEP 1, 31 LB FRESH PEELED POTATOES MAY BE CHOPPED BY
HAND OR BY MACHINE BEFORE COOKING; DECREASE COOKING TIME TO 5
MINUTES. DO NOT OVERCOOK. OMIT STEPS 2 AND 3. DRAIN BEFORE STEP 4.

Recipe Number: Q04603

SERVING SIZE: 1/2 CUP

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