| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 100 | Servings | ||
INGREDIENTS
| 7 1/4 | c | WATER; WARM |
| 5 | ga | WATER; UKEWARM |
| 10 | EGGS SHELL | |
| 1 1/3 | c | MILK; DRY NON-FAT L HEAT |
| 4 | lb | BREAD SNDWICH 22OZ #51 |
| 2 1/4 | lb | FLOUR GEN PURPOSE 10LB |
| 3 | tb | PEPPER BLACK 1 LB CN |
| 6 | tb | SALT TABLE 5LB |
INSTRUCTIONS
12 1/2 lb - PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. DEEP FAT 350 F. OVEN 1. USE CANNED DEHYDRATED PORK CHOPS. REHYDRATE BY COVERING WITH SALTED LUKEWARM (90 F.) WATER (ABOUT 5 GAL WATER AND 5 OZ (1/2 CUP) SALT. SOAK 20 MINUTES OR UNTIL ALL CHOPS ARE SOFT. DRAIN. 2. RECONSTITUTE MILK; COMBINE WITH EGGS. 3. DIP CHOPS IN MILK AND EGG MIXTURE. DRAIN. 4. DREDGE CHOPS IN CRUMB; SHAKE OFF EXCESS. 5. DEEP FAT FRY 2 MINUTES OR UNTIL GOLDEN BROWN AND FULLY COOKED. Recipe Number: L08601 SERVING SIZE: 2 CHOPS 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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