| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
|
100 |
Servings |
INGREDIENTS
| 28 |
|
EGGS SHELL |
| 2 3/4 |
lb |
FLOUR GEN PURPOSE 10LB |
| 1 1/2 |
lb |
NUTS MIX SHELL #10 |
| 2 2/3 |
c |
SYRUP; IMIT MAPLE, #10 |
| 5 1/2 |
lb |
SUGAR; GRANULATED 10 LB |
| 2 3/4 |
lb |
SHORTENING; 3LB |
| 7 |
ts |
BAKING POWDER |
| 3 |
tb |
IMITATION VANILLA |
| 1 |
tb |
SALT TABLE 5LB |
| 1 3/8 |
lb |
COCOA NATURAL 1 LB |
INSTRUCTIONS
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN
1. PLACE FLOUR, SUGAR, COCOA, BAKING POWDER, AND SALT IN MIXER BOWL;
BLEND WELL.
2. ADD SHORTENING, EGGS, SYRUP, AND VANILLA TO DRY INGREDIENTS. MIX
AT MEDIUM SPEED 3 MINUTES OR UNTIL THOROUGHLY BLENDED.
3. FOLD NUTS INTO BATTER.
4. SPREAD 9 LB OF BATTER INTO EACH GREASED PAN.
5. BAKE 20 TO 25 MINUTES OR UNTIL DONE. DO NOT OVERBAKE.
6. COOL; CUT 6 BY 9.
Recipe Number: H00200
SERVING SIZE: 1 BROWNIE
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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