| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 100 | Servings | ||
INGREDIENTS
| 4 | ga | WATER; WARM |
| 7 1/2 | c | WATER |
| 20 | EGGS SHELL | |
| 6 1/2 | oz | MILK; DRY NON-FAT L HEAT |
| 2 1/2 | lb | BREAD SNDWICH 22OZ #51 |
| 2 | lb | SHORTENING; 3LB |
| 1 | tb | PEPPER BLACK 1 LB CN |
| 1 | tb | SALT TABLE 5LB |
| 4 | oz | SALT TABLE 5LB |
INSTRUCTIONS
11 lb - PAN: 18 BY 24 INCH ROASTING PAN GRIDDLE: 350 F. OVEN: 350 F. 1. USE CANNED BEEF STEAKS, DEHYDRATED. REHYDRATE BY SOAKING IN LUKEWARM WATER AND SALT 30 MINUTES. DRAIN WELL. 2. DREDGE STEAKS IN MIXTURE OF FLOUR, SALT, AND PEPPER. SHAKE OFF EXCESS. 3. RECONSTITUTE MILK; ADD EGGS, BLEND THOROUGHLY. 4. COMBINE BREAD CRUMBS, SALT, AND PEPPER. 5. DIP STEAKS IN EGG AND MILK MIXTURE; THEN IN SEASONED BREAD CRUMBS. 6. BROWN STEAKS EVENLY ON BOTH SIDES ON WELL GREASED GRIDDLE. 7. OVERLAP STEAKS IN LIGHTLY GREASED PANS. COVER PANS TIGHTLY. 8. BAKE 2 HOURS OR UNTIL 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. AO2500. Recipe Number: L01201 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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