| JOBS | DRUGS | ANATOMY | DIAMONDS | HEALTH TOPICS | DISEASES | ENERGY | GEOLOGY | AIRPORTS | SEAPORTS | COUNTRIES | FLAGS | MAPS |
Parsley Buttered Potatoes (Canned)
Source: U.S. Department of Defence

    Custom Search
    Feedback form






img
VEGETABLES No.Q 033 02
PARSLEY BUTTERED POTATOES (CANNED)
Yield 100
Portion 4 Pieces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
95 cal
12 g
2g
5g
13 mg
302 mg
48 mg
Ingredient
Weight
Measure
Issue
POTATOES, CANNED, WHOLE
34 lbs
2 gal 1-5/8 qts
RESERVED LIQUID
1-3/8 lbs
2-5/8 cup
BUTTER,MELTED
1-1/3 lbs
2-5/8 cup
PARSLEY,DEHYDRATED,FLAKED
3/8 oz
1/2 cup
Method
1
Drain potatoes; reserve 2-2/3 cups liquid for use in Step 3.
2
Place 1-1/3 gal potatoes in each pan.
3
Combine margarine or butter and reserved liquid; pour 1-/3 cup over potatoes in each pan.
4
Sprinkle 2 tbsp parsley over potatoes in each pan.
Using a convection oven, bake at 350 F. 25-30 minutes or until browned on high fan, open vent. CCP: Temperature must reach
5
145 F. or higher for 15 seconds. Hold at 140 F. or higher for service.



Please bookmark this page (add it to your favorites).
If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/vegetables/parsley_buttered_potatoes_canned.html
Copyright © 1995-2019 ITA all rights reserved.
Open menu Close menu Open Search Close search Open sharebox Close sharebox

Parsley Buttered Potatoes (Canned)

Yield: 100 Portion: 4 Pieces
Calories: 95 cal
Carbohydrates: 12 g
Protein: 2g
Fat: 5g
Cholesterol: 13 mg
Sodium: 302 mg
Calcium: 48 mg

Ingredient Weight Measure Issue
POTATOES, CANNED, WHOLE 34 lbs 2 gal 1-5/8 qts
RESERVED LIQUID 1-3/8 lbs 2-5/8 cup
BUTTER,MELTED 1-1/3 lbs 2-5/8 cup
PARSLEY,DEHYDRATED,FLAKED 3/8 oz 1/2 cup

Method:
1
Drain potatoes; reserve 2-2/3 cups liquid for use in Step 3.
2
Place 1-1/3 gal potatoes in each pan.
3
Combine margarine or butter and reserved liquid; pour 1-/3 cup over potatoes in each pan.
4
Sprinkle 2 tbsp parsley over potatoes in each pan.
Using a convection oven, bake at 350 F. 25-30 minutes or until browned on high fan, open vent. CCP: Temperature must reach
5
145 F. or higher for 15 seconds. Hold at 140 F. or higher for service.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/vegetables/parsley_buttered_potatoes_canned.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence