| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats | 100 | Servings | ||
INGREDIENTS
| 1 1/4 | ga | WATER; BOILING |
| 4 1/2 | lb | BREAD CUBES |
| 2 | c | EGGS SHELL |
| 3 | lb | CELERY FRESH |
| 3 | lb | ONIONS DRY |
| 6 | lb | CORN BREAD MIX YELLOW |
| 5 | oz | SOUP GRAVY BASE CHICKEN |
| 2 | c | SALAD OIL; 1 GAL |
| 1 | tb | PEPPER BLACK 1 LB CN |
| 1 | oz | POULTRY SEASONING GR. |
INSTRUCTIONS
PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 350 F. OVEN : 1. SAUTE' CELERY AND ONIONS IN SALAD OIL OR MELTED SHORTENING UNTIL TENDER. 2. COMBINE BREADS, PEPPER AND POULTRY SEASONING. TOSS LIGHTLY. 3. POUR SAUTE'ED VEGETABLES OVER BREAD MIXTURE; TOSS LIGHTLY. 4. RECONSTITUTE SOUP AND GRAVY BASE TO MAKE STOCK. 5. MIX STOCK AND EGGS TOGETHER; POUR OVER BREAD AND VEGETABLE MIXTURE; MIX LIGHTLY BUT WELL. 6. PLACE EQUAL AMOUNT MIXTURE IN EACH WELL-GREASED PAN. 7. BAKE 1 HOUR OR UNTIL TOP IS LIGHTLY BROWNED. 8. CUT EACH PAN. 5 BY 10. : **ALL NOTES ARE PER 100 PORTIONS. NOTE: 1. IN STEP 1, 4 LB 2 OZ FRESH CELERY A.P. WILL YIELD 3 LB FINELY CHOPPED CELERY, AND 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB FINELY CHOPPED ONIONS. NOTE: 2. IN STEP 1, 6 2/3 OZ (2 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A-11. 3. IN STEP 3, AMOUNT OF LIQUID MAY VARY WITH DRYNESS OF BREAD. 4. IN STEP 7, IF CONVECTION OVEN IS USED, BAKE AT 300 F. 1 HOUR OR UNTIL LIGHTLY BROWNED ON HIGH FAN, OPEN VENT. 5. CORNBREAD MAY BE PREPARED THE DAY BEFORE. PREPARE 1/2 RECIPE CORNBREAD ( RECIPE NO. D-14 OR D-15). Recipe Number: O02000 SERVING SIZE: 1 SQUARE ( 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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