Instructions: PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVE

1. TRIM, WASH, AND PREPARE SALAD VEGETABLE AS DIRECTED ON RECIPE CARD M-G-1.

2. COVER POTATOES WITH WATER; BRING TO A BOIL; ADD SALT; COVER. COOK UNTIL TENDER. DRAIN WELL. SET ASIDE FOR USE IN STEP

3.

3. COOK BACON UNTIL CRISP. DRAIN; COMBINE BACON WITH POTATOES. SET BACON FA ASIDE FOR USE IN STEP 5.

4. CAREFULLY MIX POTATO AND BACON MIXTURE WITH ONIONS, CELERY, SALT AND PEPPER.

5. COMBINE BACON FAT, WATER, VINEGAR, SUGAR, AND MUSTARD FLOUR, HEAT TO A BOILING POINT.

6. POUR HOT MIXTURE OVER POTATO MIXTURE; COMBINE CAREFULLY.

7. POUR ABOUT 2 1/8 GAL MIXTURE INTO EACH PAN.

8. PLACE IN OVEN FOR 15 MINUTES OR UNTIL THOROUGHLY HEATED. SERVE HOT.

NOTE:

1. IN STEP 1: 28 LB 5 OZ FRESH, WHITE POTATOES A.P. WILL YIELD 23 LB DICED POTATOES; 1 LB 7 OZ DRY ONIONS A.P. WILL YIELD 1 LB 5 OZ FINELY CHOPPED ONIONS; 2 LB 12 OZ FRESH CELERY A.P. WILL YIELD 2 LB CHOPPED CELERY.

NOTE:

2. IN STEP 4, 2 3/4 OZ (7/8 CUP) DEHYDRATED ONIONS MAY BE USED. SEE REICPE NO. A01100.

NOTE:

3. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.

NOTE:

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

SERVING SIZE: 2/3 CUP

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