Grilled potato cakes

100 Servings

Ingredients

Quantity Ingredient
2 gallons WATER; BOILING
1½ cup BUTTER PRINT SURE
12 EGGS SHELL
2½ cup MILK; DRY NON-FAT L HEAT
3¼ quart POTATO INST GRA #10
1 pounds FLOUR GEN PURPOSE 10LB
2 tablespoons SALT TABLE 5LB

Directions

1. BLEND POTATOES AND MILK TOGETHER. SET ASIDE FOR USE IN STEP 3.

2. BLEND WATER, BUTTER OR MARGARINE, SALT AND PEPPER IN MIXER BOWL.

3. AT LOW SPEED, USING WIRE WHIP, RAPIDLY ADD POTATO AND MILK MIXTURE TO LIQUID; MIX ½ MINUTE. STOP MIXER; SCRAPE DOWN SIDES AND BOTTOM OF BOWL.

4. WHIP AT HIGH SPEED 1 MINUTE. AT LOW SPEED, BLEND SLIGHTLY BEATEN WHOLE EGGS INTO POTATOES 1 MINUTE. WHIP AT MEDIUM SPEED ½ MINUTE.

DO NOT OVERWHIP. CHILL MIXTURE. SHAPE INTO 4 OZ CAKES USING 1-NO.

8 SCOOP. DREDGE CAKES IN 1 LB (1QT) SIFTED GENERAL PURPOSE FLOUR.

GRILL ON WELL-GREASED 375 F. GRIDDLE ABOUT 3½ TO 4 MINUTES PER SIDE OR UNTIL GOLDEN BROWN.

NOTE: 1. IN STEP 3, CONSISTENCY MAY BE CONTROLLED BY RESERVING 2 QT HOT LIQUID BEFORE ADDING POTATO MIXTURE. ADD LIQUID IN STEP 4, DURING WHIPPING, UNTIL PROPER CONSISTENCY IS OBTAINED.

NOTE: 2. IF POTATOES BECOME DRY WHILE STANDING ON STEAM TABLE, ADD HOT MILK OR HOT WATER; MIX WELL.

NOTE: 3. OVERWHIPPING, IN STEP 4 OF BASIC RECIPE AND VARIATIONS 1 AND 3, WILL RESULT IN AN EXCESSIVE OVER YIELD.

Recipe Number: Q05702

SERVING SIZE: 1 CAKE

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

Downloaded from Glen's MM Recipe Archive, .

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