Recipe#830

Servings: YIELD: 100 Portions (2 Pans)
Portions: 3/4 Cup Each
Pan Size:
Temperature:

INGREDIENTS

25 lb. potatoes, white, fresh, cooked
2 1/4 qt. (3 lb) bacon, chopped
1 1/2 qt. (2 lb) onions, dry, finely chopped
3 qt. (4 lb) celery, fresh, chopped
6 tbsp. (4 oz) salt
3/4 tsp. pepper, black
1 1/2 cups water
1 1/2 qt. vinegar
3 cups (1 lb 8 oz) bacon fat
2 1/4 cups (1 lb) sugar, granulated

INSTRUCTIONS

Cut cooked potatoes in 1/2-inch pieces or in slices 1/8-inch thick. Set aside. Cook bacon until crisp. Drain; set bacon fat aside. Carefully mix potatoes and bacon with onions, celery, salt and pepper. Combine water, vinegar, bacon fat, and sugar; heat to boiling point. Pour hot mixture over potato mixture and combine carefully. Pour about 2 1/2 gal mixture into each pan. Place in oven for 15 minutes or until thoroughly heated.

NOTE: 1. 30 lb 12 oz fresh white potatoes A.P. will yield 25 lb peeled, cooked potatoes.