Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Potato Cakes for 100
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- #36650
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
50 pounds potatoes
1 gallon potato stock (water from cooking potatoes)
1 pound butter
2 pounds evaporated milk
directions
Wash and peel 50 pounds of potatoes.
Boil the potatoes in salted water until tender. Drain potatoes saving the cooking water, dry, and sprinkle the potatoes with salt to taste.
Mash them fine and light, add potato stock mixed with butter and evaporated milk. Beat all together thoroughly until light.
While warm, shape into balls or round cakes.
Have griddle irons well greased with vegetable shortening or butter. Place the potatoes on and cook brown on both sides.
Place in platters and keep well heated until served.
Recipe Source: 1940 US Navy Cook Book
added by
barbeedollee
nutrition data
Nutritional data has not been calculated yet.
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