| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
100 |
Servings |
INGREDIENTS
| 7 1/4 |
c |
WATER; WARM |
| 5 |
ga |
WATER; UKEWARM |
| 10 |
|
EGGS SHELL |
| 1 1/3 |
c |
MILK; DRY NON-FAT L HEAT |
| 4 |
lb |
BREAD SNDWICH 22OZ #51 |
| 2 1/4 |
lb |
FLOUR GEN PURPOSE 10LB |
| 3 |
tb |
PEPPER BLACK 1 LB CN |
| 6 |
tb |
SALT TABLE 5LB |
INSTRUCTIONS
12 1/2 lb -
PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. DEEP FAT
350 F. OVEN
1. USE CANNED DEHYDRATED PORK CHOPS. REHYDRATE BY COVERING WITH SALTED
LUKEWARM (90 F.) WATER (ABOUT 5 GAL WATER AND 5 OZ (1/2 CUP) SALT. SOAK 20
MINUTES OR UNTIL ALL CHOPS ARE SOFT. DRAIN.
2. RECONSTITUTE MILK; COMBINE WITH EGGS.
3. DIP CHOPS IN MILK AND EGG MIXTURE. DRAIN.
4. DREDGE CHOPS IN CRUMB; SHAKE OFF EXCESS.
5. DEEP FAT FRY 2 MINUTES OR UNTIL GOLDEN BROWN AND FULLY COOKED.
Recipe Number: L08601
SERVING SIZE: 2 CHOPS
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Unlock the mysteries of God. Jesus is the key”