| 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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