| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | 100 | Servings | ||
INGREDIENTS
| 3 | qt | WATER |
| 2 1/2 | qt | WATER; HOT |
| 4 3/4 | lb | BREAD CUBES |
| 35 | lb | PORK LOIN CHOP FZ |
| 5 | EGGS SHELL | |
| 1 1/2 | lb | ONIONS DRY |
| 3 | lb | PEPPER SWT GRN FRESH |
| 3/4 | c | SHORTENING; 3LB |
| 2 | ts | PEPPER BLACK 1 LB CN |
| 2 | tb | POULTRY SEASONING GR. |
| 1 | tb | SALT TABLE 5LB |
INSTRUCTIONS
PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 375 F. GRIDDLE 350 F. OVEN 1. BROWN CHOPS 2 MINUTES ON EACH SIDE ON LIGHTLY GREASED GRIDDLE. SPRINKLE WITH MIXTURE OF SALT AND PEPPER. 2. PLACE 25 CHOPS IN EACH PAN. 3. COMBINE BREAD, ONIONS, SALT, PEPPER, POULTRY SEASONING, MELTED SHORTENING OR SALAD OIL, EGGS, AND WATER; MIX LIGHTLY BUT THOROUGHLY. 4. PLACE 1 PEPPER RING ON EACH CHOP; TOP WITH 1/4 CUP (1 NO. 16 SCOOP) BREAD MIXTURE. 5. POUR 2 21/2 CUP WATER IN EACH PAN. 6. BAKE 1 HOUR 15 MINUTES OR UNTIL DONE. NOTE: 1. IN STEP 1, 52 LB PORK LOIN, BLADELESS, MAY BE USED. CUT INTO CHOPS WEIGHING 3 3/4 OZ EACH. TOP EACH CHOP WITH 2 TBSP (1-NO. 30 SCOOP) BREAD MIXTURE AND 1/2 PEPPER RING. EACH PORTION: 2 CHOPS. NOTE: 2. IN STEP 1, 35 LB PORK LOIN, BONED MAY BE USED. CUT INTO CHOPS WEIGHING 5 OZ EACH. TOP EACH CHOP WITH 1/4 CUP (1-NO. 16 SCOOP) BREAD MIXTURE AND 1 PEPPER RING. EACH PORTION: 1 CHOP. NOTE: 3. IN STEP 2, 1 LB 10 OZ DRY ONIONS A.P. WILL YIELD 1 LB 8 OZ CHOPPED ONIONS. NOTE: 4. IN STEP 2, 3 OZ (1 CUP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A-11000. NOTE: 5. IN STEP 4, 3 LB 11 OZ PEPPERS, SWEET, FRESH WILL YIELD 3 LB SLICED IN RINGS. NOTE: 6. IN STEP 5, IF CONVECTION OVEN IS USED, USE 3 QT WATER; POUR 3 CUPS WATER IN EACH PAN. NOTE: 7. IN STEP 6, IF CONVECTION OVEN IS USED, BAKE AT 300F. 40-45 MINUTES OR UNTIL DONE ON LOW FAN, CLOSED VENT. Recipe Number: L08400 SERVING SIZE: 1 CHOP PLU 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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