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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