| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | French | 100 | Servings | |
INGREDIENTS
| 30 | lb | FISH FILLETS FLAT FZ |
| 2 3/4 | lb | CHEESE CHEDDER |
| 2 1/4 | ts | ONIONS DRY |
| 1/4 | c | SUGAR; GRANULATED 10 LB |
| 2 | lb | POTATO CHIP #7/8 |
| 4 1/2 | c | SALAD OIL; 1 GAL |
| 1 1/4 | c | CATSUP TOMATO#10 |
| 1 1/2 | tb | MUSTARD FLOUR |
| 2 | c | VINEGAR CIDER |
| 1 | tb | PAPRIKA GROUND |
| 3 1/3 | ts | SALT TABLE 5LB |
INSTRUCTIONS
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN 1. PREPARE 1/2 RECIPE FOR FRENCH DRESSING (RECIPE NO. M05800). 2. SEPARATE FILLETS; CUT INTO 4 1/2 OZ PORTION, IF NECESSARY. DIP FILLETS IN FRENCH DRESSING; PLACE IN SINGLE LAYER ON SHEET PAN. 3. COMBINE CHIPS AND CHEESE. SPRINKLE 1 QT MIXTURE OVER FISH IN EACH PAN. 4. BAKE 10 MINUTES OR UNTIL FILLETS FLAKE EASILY WHEN TESTED WITH A FORK. NOTE: 1. IN STEP 1, 2 QT READY-TO-USE FRENCH DRESSING MAY BE USED. NOTE: 2. IN STEP 2, OTHER TYPES OF FISH FILLETS MAY BE USED. BAKING TIME WILL VARY WITH TYPE & THICKNESS OF FISH. NOTE: 3. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD A02500. NOTE: 4. IN STEP 3, IF CONVECTION OVEN IS USED, BAKE 7 MINUTES, OR UNTIL FILLETS FLAKE EASILY WHEN TESTED WITH A FORK, ON HIGH FAN, CLOSED VENT. Recipe Number: L12500 SERVING SIZE: 5 1/2 OZ 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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