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CATEGORY CUISINE TAG YIELD
Eggs 100 Servings

INGREDIENTS

3 ga WATER; BOILING
3/4 lb BUTTER PRINT SURE
9 EGGS SHELL
20 lb CAULIFLOWER FZ
1 lb BREAD SNDWICH 22OZ #51
1 oz SALT TABLE 5LB

INSTRUCTIONS

1.  ADD FROZEN CAULIFLOWER TO SALTED WATER; RETURN TO A BOIL. COVER; REDUCE
HEAT; ALLOW CAULIFLOWER TO SIMMER 4 MINUTES OR UNTIL TENDER. DRAIN. PLACE
AN
EQUAL QUANTITY IN EACH OF TWO PANS.
2.  BROWN CRUMBS IN BUTTER OR MARGARINE.  SPRINKLE 1 CUP OVER CAULIFLOWER
IN
EACH OF TWO PANS.
3.  GARNISH WITH HARD COOKED EGGS.
NOTE:  OTHER SIZES AND TYPES OF PANS MAY BE USED. REF. A02500.
Recipe Number: Q01002
SERVING SIZE: 1/2 CUP(3-
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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