Instructions: 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.

SERVING SIZE: 2/3 CUP (3

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