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O'brien Potatoes (frz Dic

Yield: 100 Servings

Ingredients and directions for this recipe

1 7/8 c PIMENTOS 7 OZ
3 lb PEPPER SWT GRN FRESH
1/2 c SALAD OIL; 1 GAL
1 ts PEPPER BLACK 1 LB CN
8 ts SALT TABLE 5LB

TEMPERATURE: 400 F. DEEP FAT

1. FRY POTATOES IN DEEP FAT FRYER FOR 5 MINUTES, LOAD FRYER BASKET 1/3
FULL.

2. DRAIN WELL IN BASKET OR ON ABSORBENT PAPER. SET ASIDE FOR USE IN STEP
4.

3. SAUTE' PEPPERS AND PIMIENTOS IN SHORTENING OR SALAD OIL 5 MINUTES OR
UNTIL
TENDER.

4. COMBINE POTATOES AND SAUTEED VEGETABLES.

5. SPRINKLE WITH SALT AND PEPPER. PLACE AN EQUAL QUANTITY INTO PANS.

6. BAKE 10 TO 15 MINUTES OR UNTIL THOROUGHLY HEATED.

NOTE: 1. IN STEP 3, 1 LB 13 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB
8 OZ
FINELY CHOPPED PEPPERS.

NOTE: 2. IN STEP 3, 4 OZ (3 CUPS) DEHYDRATED GREEN PEPPERS (SEE RECIPE
NO.
A01100) OR 1 LB 8 OZ (4 1/2 CUPS) FROZEN DICED GREEN PEPPERS MAY BE USED.

NOTE: 3. IN STEP 3, 3-7 OZ CN CANNED PIMIENTOS MAY BE USED.

NOTE: 4. ONE-NO. 6 SCOOP MAY BE USED. SEE RECIPE NO. A00400.

Recipe Number: Q04901

SERVING SIZE: 2/3 CUP (3

From the Army

See also:
Previous recipe O'brien Potatoes
Next recipe O'briens With Jicama And Creole Spices

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