| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | 100 | Servings | ||
INGREDIENTS
| 30 | EGGS SHELL | |
| 1 | lb | FLOUR GEN PURPOSE 10LB |
| 3 1/2 | lb | NUTS MIX SHELL #10 |
| 5 | lb | SUGAR; BROWN, 2 LB |
| 1 | oz | BAKING POWDER |
| 2 | tb | IMITATION VANILLA |
| 1 | oz | SALT TABLE 5LB |
INSTRUCTIONS
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN 1. SIFT TOGETHER FLOUR, BAKING POWDER, AND SALT INTO MIXER BOWL. 2. ADD NUTS, EGGS, SUGAR, AND VANILLA TO DRY INGREDIENTS; BLEND WELL AT LOW SPEED FOR 1 MINUTE; THEN AT MEDIUM SPEED 3 TO 4 MINUTES OR UNTIL FOAMY. 3. SPEED ABOUT 6 LB 8 OZ BATTER INTO EACH WELL-GREASED SHEET PAN. 4. BAKE 30 MINUTES OR UNTIL DONE. 5. COOL; CUT 6 BY 18. Recipe Number: H00400 SERVING SIZE: 2 BARS 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:
“There is hope. There is Jesus”