Lyonnaise Potatoes

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Ingredients

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1/2 c Salt
1 lb Onions
2 1/2 ga WATER; BOILING
1 qt SHORTENING; 3LB
2 ts PEPPER BLACK 1 LB CN
3 tb Salt
31 lb POTATOES WHITE FRE

Original recipe makes 100 Servings

Servings  

Preparation

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 From the (actually used today!). Downloaded from G Internet, G Internet.

Calories Per Serving: 67 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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