Glazed sweet potatoes (bl

100 Servings

Ingredients

Quantity Ingredient
2 quarts WATER & RESERVED LIQUID
1 pounds BUTTER PRINT SURE
2 ORANGES FRESH
22⅓ pounds POTATO SWEET #2 1/2
1 cup STARCH EDIBLE CORN
3 quarts SYRUP; IMIT MAPLE, #10
7 teaspoons SALT TABLE 5LB

Directions

PAN: 12 BY 20 BY 2½-INCH STEAM TABLE PAN TEMPERATURE: 375 F. OVEN :

1. PLACE POTATOES IN SINGLE LAYER IN EACH GREASED PAN.

2. COMBINE CORNSTARCH WITH SYRUP FROM POTATOES OR WATER. ADD MELTED BUTTER OR MARGARINE.

3. COMBINE SALT AND BLENDED SYRUP TO CORNSTARCH MIXTURE. BRING TO A BOIL; COOK ABOUT 5 MINUTES. POUR EQUAL AMOUNT OF SAUCE OVER POTATOES IN EACH PAN.

4. BAKE 45 MINUTES OR UNTIL THOROUGHLY HEATED.

5. GARNISH WITH ORANGE SLICES BEFORE SERVING.

:

**ALL NOTES ARE PER 100 PORTIONS.

NOTE: 1. IN STEP 1, 36 LB (24-NO. 3 SQUAT CN) OR 34 LB 7 OZ (19-NO. 2 ½ Recipe Number: Q06702

SERVING SIZE: ½ CUP (2

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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