| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | 100 | Servings | ||
INGREDIENTS
| 19 | EGGS SHELL | |
| 8 | lb | BANANAS FRESH |
| 3 1/2 | lb | FLOUR GEN PURPOSE 10LB |
| 2 | lb | NUTS MIX SHELL #10 |
| 2 3/4 | lb | SUGAR; GRANULATED 10 LB |
| 1 | lb | SHORTENING; 3LB |
| 2 1/2 | oz | BAKING POWDER |
| 2 | ts | SALT TABLE 5LB |
INSTRUCTIONS
PAN: 16 BY 4 1/2 BY 4 1/4-INCH LOAF-TYPE PAN TEMPERATURE: 350 F. OVEN 1. CREAM SHORTENING AND SUGAR IN MIXER BOWL AT MEDIUM SPEED UNTIL LIGHT AND FLUFFY. 2. ADD EGGS AND CONTINUE BEATING AT MEDIUM SPEED 1 MINUTE. 3. ADD BANANAS AND NUTS TO EGG MIXTURE. MIX UNTIL BLENDED. 4 SIFT TOGETHER FLOUR, BAKING POWDER AND SALT. 5. ADD DRY INGREDIENTS TO BANANA MIXTURE; BEAT AT LOW SPEED ABOUT 1/2 MINUTE. SCRAPE DOWN BOWL. CONTINUE BEATING 1/2 MINUTE LONGER OR UNTIL BLENDED. DO NOT OVER BEAT. 6. POUR ABOUT 4 LB 12 OZ (2 QT) BATTER INTO EACH WELL-GREASED PAN. 7. BAKE 80 TO 85 MINUTES OR UNTIL DONE. 8. COOL THOROUGHLY; WRAP IN WAXED PAPER AND STORE OVERNIGHT BEFORE SLICING. 9. CUT 25 SLICES (5/8 INCH THICK) PER LOAF. NOTE: 1. IN STEP 2, 9 1/2 OZ (2 1/3 CUPS) CANNED DEHYDRATED EGG MIX COMBINED WITH 2 7/8 CUPS WATER MAY BE USED. NOTE: 2. IN STEP 3, 12 LB 5 OZ FRESH BANANAS A.P. (37 BANANAS) WILL YIELD 8 LB PEELED, MASHED BANANAS. NOTE: 3. IN STEP 7, IF CONVECTION OVEN IS USED, BAKE AT 325 F. 70 TO 75 MINUTES OR UNTIL DONE ON LOW FAN WITH OPEN VENT. Recipe Number: D03000 SERVING SIZE: 1 SLICE 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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