Servings: 100 Portions (2 Pans)
Portions: 1/2 Cup Each
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 350 degrees F. Oven
31 lb. potatoes, sweet, fresh, A.P washed
to cover (variable) water
2-1/2 gallon (10 lb) apples, fresh, cooking, pared, 1/2-inch slices
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
Cover drained potatoes with water. Bring to a boil; cook until tender. Drain; cool. Peel potatoes; cut into 1/2-inch slices lengthwise. Arrange an equal quantity of potatoes and apples in alternate layers in each pan. Combine brown sugar, shortening or salad oil, salt, and 1 quart 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.