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Receta Deviled Potato Salad (Dehydrated Potatoes)

by Global Cookbook

Ingredientes

3 1/2 quart WATER, Hot 3 1/2 gal WATER 3 c. BACON,SLICED FZ 18 x Large eggs SHELL 3 lb CELERY FRESH 6 ounce ONIONS DRY 4 3/8 lb POTATOES FRESH 2 ounce PEPPER SWT GRN FRESH 1 ounce SUGAR, GRANULATED 10 LB

1 Tbsp. PEPPER BLACK 1 LB CN 1 47/250 lb RELISH PICKLE SWEET 4 1/4 lb SALAD DRESSING #2 1/2 6 ounce MUSTARD PREP. 1 LB JAR 2/3 c. VINEGAR CIDER 1/2 ounce PAPRIKA Grnd 2 3/4 ounce SALT TABLE 5LB 1 ounce SALT TABLE 5LB

Direcciones

1. TRIM, WASH, AND PREPARE CELERY AS DIRECTED ON RECIPE CARD M-G-1.
2. Add in POTATOES TO SALTED WATER, COVER. BRING TO A BOIL. REDUCE HEAT; SIMME 20 TO 25 Min Or possibly Till TENDER. DRAIN. SET ASIDE FOR USE IN STEP 4.
3. REHYDRATE ONIONS AND PEPPERS. SEE RECIPE CARD A01100. DRAIN BEFORE USING.
4. CAREFULLY COMBINE COMBINE POTATOES, ONIONS, PEPPERS, RELISH, CELERY, PIMIENTOES, Large eggs, SALT, AND PEPPER.
5. COMBINE SALAD DRESSING, 6 Ounce (1/4 C.) PREPARED MUSTARD, 1 Ounce (2 TBSP) GRANULATED SUGAR, 12 Ounce (3 C.) CRUMBLED, CRISP BACON (5LB RAW, Minced BACO WILL YIELD 12 Ounce CRUMBLE, CRISP BACON), AND 4 Ounce
6. (1/2 C.) BACON FAT TO THE SALAD DRESSING; FOLD INTO POTATO Mix.
7. COVER; Chill Till READY TO SERVE.
8. GARNISH WITH PAPRIKA.
9. NOTE:
10. IN STEP 1, 4 LB 2 Ounce FRESH CELERY A.P. WILL YIELD 3 LB Minced CELERY.
11. IN STEP 3, 3 LB (2 1/4 Quart) DRY, Minced ONIONS (3 LB 5 Ounce A.P.) and 12 Ounce (2 1/4 C.) FRESH, Minced SWEET PEPPERS (15 Ounce A.P.) MAY BE USED.
12. IN STEP 4, 1 1/2-7 Ounce CN CANNED PIMENTOS MAY BE USED.
13. ONE NO. 6 SCOOP MAY BE USED. SEE RECIPE NO. A-4.
14. NOTE: 3. IN STEP 5, 1 1/2-7 Ounce CN CANNED PIMIENTOS MAY BE USED.
15. NOTE: 4. ONE- NO. 6 SCOOP MAY BE USED. SEE RECIPE NO. A00400.
16. SERVING SIZE: 2/3 C. (4

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