Name: Chicken Fried Steaks
Ingredients: 7 1/2 c WATER; 37 1/2 lb BEEF SWISS STEAK; 20 EGGS SHELL; 6 1/2 oz MILK; DRY NON-FAT L HEAT; 2 1/2 lb BREAD SNDWICH 22OZ #51; 2 lb FLOUR GEN PURPOSE 10LB; 2 lb SHORTENING; 3LB; 1 tb PEPPER BLACK 1 LB CN; 1 tb PEPPER BLACK 1 LB CN; 1 tb SALT TABLE 5LB; 4 oz SALT TABLE 5LB

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Dairy	Swiss		100	Servings

INGREDIENTS

7 1/2	c	WATER
37 1/2	lb	BEEF SWISS STEAK
20		EGGS SHELL
6 1/2	oz	MILK; DRY NON-FAT L HEAT
2 1/2	lb	BREAD SNDWICH 22OZ #51
2	lb	FLOUR GEN PURPOSE 10LB
2	lb	SHORTENING; 3LB
1	tb	PEPPER BLACK 1 LB CN
1	tb	PEPPER BLACK 1 LB CN
1	tb	SALT TABLE 5LB
4	oz	SALT TABLE 5LB

INSTRUCTIONS

PAN:  18 BY 24 INCH ROASTING PAN    GRIDDLE 350 F.   OVEN:  350 F.
1.  DREDGE STEAKS IN MIXTURE OF FLOUR, SALT, AND PEPPER. SHAKE OFF EXCESS.
2.  RECONSTITUTE MILK; ADD EGGS, BLEND THOROUGHLY.
3.  COMBINE BREAD CRUMBS, SALT, AND PEPPER.
4.  DIP STEAKS IN EGG AND MILK MIXTURE; THEN IN SEASONED BREAD CRUMBS.
5.  BROWN STEAKS EVENLY ON BOTH SIDES ON WELL GREASED GRIDDLE.
6.  OVERLAPP STEAKS IN LIGHTLY GREASED PANS.  COVER PANS TIGHTLY.
7.  BAKE 2 HOURS OR UNTL STEAKS ARE TENDER.
NOTE:  1.  IN STEP 2, 10 OZ (2 1/2 CUPS) CANNED DEHYDRATED EGG MIX COMBINED
WITH 3 CUPS WARM WATER MAY BE USED FOR WHOLE EGGS.  SEE RECIPE
NO. A-8.
NOTE:  2.  OTHER SIZES AND TYPES OF PANS MAY BE USED.  SEE RECIPE NO. A-25.
Recipe Number: L01200
SERVING SIZE: 1 STEAK (6
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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