Parsley Buttered Potatoes

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Parsley Buttered Potatoes Ingredients

4 ga WATER	35 lb POTATOES WHITE FRE
2 c RESERVED LIQUID	1/2 c SALT TABLE 5LB
1 lb BUTTER PRINT SURE

Instructions for Parsley Buttered Potatoes

1. WASH, PEEL, QUARTER POTATOES 2. COVER POTATOES WITH SALTED WATER; BRING TO A BOIL; REDUCE HEAT. COVER; SIMMER 20 TO 25 MINUTES OR UNTIL TENDER. 3. DRAIN; RESERVE EQUAL AMOUNT OF LIQUID FOR USE IN STEP 4. 4. PLACE AN EQUAL QUANTITY OF POTATOES IN 4 STEAM TABLE PANS (12 BY 20 BY 2 1/2-INCHES). 5. COMBINE BUTTER OR MARGARINE AND RESERVED LIQUID; POUR EQUAL AMOUNT OVER POTATOES IN EACH PAN. 6. SPRINKLE EQUAL AMOUNT OF PARSLEY OVER POTATOES IN EACH PAN. : **ALL NOTES ARE PER 100 PORTIONS. NOTE: 1. IN STEP 1, 43 LB 1 OZ FRESH WHITE POTATOES A.P. WILL YIELD 35 LB PEELED POTATOES. NOTE: 2. IN STEP 1, PEELED POTATOES MAY BE DIPPED IN SOLUTION OF ANTIBROWNING AGENT AND WATER TO PREVENT DISCOLORATION. SEE RECIPE NO. A02000. NOTE: 3. IN STEP 5, DEHYDRATED PARSLEY MAY BE USED FOR FRESH PARSLEY, SPRINKLE 2 TBSP OVER POTATOES IN EACH PAN. Recipe Number: Q07700 SERVING SIZE: 4 TO 6 PIE From the (actually used today!). Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: PotatoCuisine: Uncategorized

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