Number of servings 90
Amount in one serving ⅓ lb.
Calories in one serving______
Cost of one serving______
[**]SCALLOPED POTATOES
| Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
|---|---|---|---|---|---|
| Potatoes, steamed, sliced | 4 gal. | ||||
| White sauce | 1½ gal. | ||||
| Onion, grated | ½ lb. | ||||
| Salt | ½ to ¾ c. | ||||
| Crumbs | 2 c. | ||||
| Butter substitute | ½ c. |
Grease a scalloping pan. Cover with a layer of potatoes, then with white sauce to which the onion and salt have been added. Add another layer of potato and white sauce and cover with buttered crumbs. Bake until brown.
Number of servings 96
Amount in one serving ⅔ c.
Calories in one serving______
Cost of one serving______
STUFFED BAKED POTATOES
| Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
|---|---|---|---|---|---|
| Potatoes | 12 | 4¾ lb. | |||
| Butter substitute | ⅜ c. | ||||
| Salt | 2 tbsp. | ||||
| Egg whites | 3 | ||||
| Milk | 1 c. | ||||
| Paprika | ¼ tsp. | ||||
| Chopped pimento | ⅜ c. | ||||
| Chopped parsley | ¼ c. |
Bake smooth, medium-sized potatoes until done. Remove them from the oven, and inserting a knife, cut a cap from side. Scoop out the inside of the potatoes, mash or run through a ricer and add the milk, seasonings, fat, chopped pimento and parsley. Lastly, fold in the beaten egg whites. Fill the potato shells with the seasoned mixture and brown in a hot oven.
Number of servings 12
Amount in one serving 1
Calories in one serving______
Cost of one serving______