Servings: 100 Portions (2 Pans)
Portions: 1/2 Cup Each
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 350 degrees F. Oven
22 lb 8 0z (19-No. 2-1/2 can syrup pack) potatoes, sweet, canned, drained
to cover (variable) water
6 lb 14 oz (1-No. 10 can) pineapple chunks or tidbits, canned
1-1/2 quart (2 lb 4 oz) sugar, brown
1-1/4 cups (10 oz) shortening or salad or oil
3 tablespoon (2 oz) salt
1 quart water
Drain pineapple; reserve liquid; set aside liquid and pineapple. Cover drained potatoes with water. Bring to a boil; cook until tender. Drain potatoes; slices potatoes lengthwise. Arrange an equal quantity of potatoes and pineapple slices in alternate layers in each pan. Combine brown sugar, shortening or salad oil, salt, and 1 quart reserved fruit liquid or water. Cook over low heat, stirring constantly; until sugar is dissolved. Pour an equal quantity over potatoes in each pan. Bake 1 hour or until apples are tender.
NOTE:
12 lb 13 oz apples fresh, cooking, A.P. will yield 10 lb peeled sliced apples.
2 oz ground cinnamon may be added.
Other sizes and types of pans may be used.