| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 100 | Servings | ||
INGREDIENTS
| 12 | lb | CHEESE CHEDDER |
| 35 | EGGS SHELL | |
| 10 | oz | MILK; DRY NON-FAT L HEAT |
| 1 1/2 | lb | CELERY FRESH |
| 1 | lb | ONIONS DRY |
| 1 | lb | PEPPER SWT GRN FRESH |
| 200 | sl | BREAD SNDWICH 22OZ #51 |
| 1 | lb | SHORTENING; 3LB |
INSTRUCTIONS
6 lb - 1. PREPARE BACON ACCORDING TO DIRECTIONS ON RECIPE CARD NO. L00200 OR L00300. 2. GRIND CHEESE AND BACON TOGETHER. 3. COMBINE CHEESE AND BACON MIXTURE WITH CELERY, PEPPERS, AND ONIONS; MIX TOGETHER. 4. SPREAD 1 SLICE BREAD WITH 1/4 CUP (1-NO. 16 SCOOP) MIXTURE; TOP WITH SECOND SLICE OF BREAD. SET FOR USE IN STEP 6. 5. RECONSTITUTE MILK. ADD EGGS. 6. DIP SANDWICH IN MILK AND EGG MIXTURE; DRAIN. 7. GRILL ON LIGHTLY GREASED GRIDDLE UNTIL BREAD IS LIGHTLY BROWN ON EACH SIDE AND CHEESE IS MELTED. 8. CUT EACH SANDWICH IN HALF. SERVE HOT. NOTE: 1. IN STEP 3: 2 LB 1 OZ FRESH CELERY A.P. WILL YIELD 1 LB 8 OZ FINELY CHOPPED CELERY; 1 LB 4 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB FINELY CHOPPED PEPPERS; 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB FINELY CHOPPED ONIONS. NOTE: 2. IN STEP 3, 2 1/2 OZ (2 CUPS) DEHYDRATED GREEN PEPPERS AND 3 OZ (1 CUP) DEHYDRATED ONIONS (SEE RECIPE CARD A01100) OR 2 1/2 OZ (2 CUPS) FROZEN, DICED GREEN PEPPERS MAY BE USED. NOTE: 3. IN STEP 5, 2 LB 8 OZ (2-NO. 3 CYL CN) CANNED DEHYDRATED EGG MIX COMBINED WITH 3 3/4 QT WARM WATER MAY BE USED FOR WHOLE EGGS. SEE RECIPE CARD A00800. NOTE: 4. STEPS 5 AND 6 MAY BE OMITTED; GRILL SANDWICHES AS DIRECTED IN STEP 7. Recipe Number: N00700 SERVING SIZE: 1 SANDWIC From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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