| 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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