Hot potato salad (dehydra

100 Servings

Ingredients

Quantity Ingredient
¾ cup WATER; WARM
1½ quart WATER
5 gallons WATER
11 ounces BACON FAT
3 pounds BACON;SLICED FZ
1½ ounce ONIONS DRY
6¼ pounds POTATOES FRESH
1¼ pounds SUGAR; GRANULATED 10 LB
½ ounce PEPPER BLACK 1 LB CN
1 3/16 pounds RELISH PICKLE SWEET
1 quart VINEGAR CIDER
2⅓ ounce SALT TABLE 5LB

Directions

1. ADD POTATOES TO SALTED WATER. COVER; BRING QUICKLY TO A BOIL. REDUCE HEAT; SIMMER 15-25 MINUTES OR UNTIL POTATOES ARE TENDER. DRAIN. SET ASIDE FOR USE IN STEP 3.

2. RECONSTITUTE ONIONS; DRAIN WELL.

3. COMBINE ONIONS, RELISH, AND PEPPER; MIX WELL; ADD TO POTATOES. SET ASIDE

FOR USE IN STEP 7.

4. COOK BACON UNTIL CRISP. REMOVE BACON FROM FAT; SET BACON FAT ASIDE FOR U

USE IN STEP 5. SET BACON ASIDE FOR USE IN STEP 7.

5. COMBINE VINEGAR, WATER, AND SUGAR. ADD GRADUALLY TO BACON FAT. COOK UNTIL SUGAR IS DISSOLVED, STIRRING CONSTANTLY.

6. POUR HOT DRESSING OVER POTATO MIXTURE; COMBINE CAREFULLY.

7. ADD BACON; RESERVE ENOUGH TO SPRINKLE ON TOP AS A GARNISH. SERVE HOT.

NOTE: ONE NO. 6 SCOOP MAY BE USED. SEE RECIPE NO. A-4.

Recipe Number: M04300

SERVING SIZE: ⅔ CUP

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

Downloaded from Glen's MM Recipe Archive, .

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