| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 100 | Servings | ||
INGREDIENTS
| 4 1/4 | qt | WATER; WARM |
| 3/4 | lb | BUTTER PRINT SURE |
| 3 | c | CHEESE GRATED 1LB |
| 25 | EGGS SHELL | |
| 15 | oz | MILK; DRY NON-FAT L HEAT |
| 1 1/2 | c | LEMON FRESH |
| 3 | lb | ONIONS DRY |
| 3 | lb | PEPPER SWT GRN FRESH |
| 1 1/2 | lb | BREAD SNDWICH 22OZ #51 |
| 2 | c | BREAD SNDWICH 22OZ #51 |
| 3 | c | FLOUR GEN PURPOSE 10LB |
| 1 1/2 | lb | SHORTENING; 3LB |
| 1 | ts | PEPPER BLACK 1 LB CN |
| 1 | ts | PEPPER RED GROUND |
| 1/4 | c | MUSTARD FLOUR |
| 2 | c | SALAD DRESSING #2 1/2 |
| 1/2 | c | WORCESTERSHIRE SAUCE |
| 2 | tb | HOT SAUCE |
| 1 2/3 | tb | PAPRIKA GROUND |
| 4 1/2 | tb | SALT TABLE 5LB |
INSTRUCTIONS
25 lb - PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 350 F. OVEN 1. SAUTE ONIONS AND PEPPERS IN HOT SHORTENING OR SALAD OIL IN A STOCK POT OR STEAM-JACKETED KETTLE UNTIL TENDER. 2. REDUCE HEAT; BLEND IN FLOUR UNTIL SMOOTH. 3. RECONSTITUTE MILK; GRADUALLY ADD TO FLOUR AND ONION MIXTURE. COOK UNTIL THICK, ABOUT 10 MINTUES, STIRRING CONSTANTLY. 4. ADD SALT, BLACK AND RED PEPPERS, MUSTARD, WORCESTERSHIRE SAUCE, HOT SAUCE AND LEMON JUICE TO THE THICKENED MIXTURE. 5. REMOVE SAUCE FROM HEAT. ADD 1 CUP SAUCE TO EGGS; BEAT SLIGHTLY. ADD TO REMAINING SAUCE, STIRRING CONSTANTLY. 6. ADD CRAB MEAT, PARSLEY, BREAD CRUMBS AND SALAD DRESSING TO EGG SAUCE MIXTURE; STIR TO MIX. POUR APPROXIMATELY 9 LB 10 OZ ( 5 QT) CRAB MIXTURE INTO EACH PAN. 7. COMBINE BUTTER AND BREAD CRUMBS; ADD CHEESE. SPRINKLE APPROXIMATELY 2 1/2 CUPS CRUMB MIXTURE OVER CRAB MIXTURE IN EACH PAN. 8. SPRINKLE 1 TSP PAPRIKA OVER TOPPING IN EACH PAN. BAKE 1 HOUR OR UNTIL GOLDEN BROWN. 9. CUT EACH PAN 5 BY 4. NOTE: 1. IN STEP 1, 3 LB 5 OZ ONIONS, DRY, A.P. WILL YIELD 3 LB (2 1/4 QT) CHOPPED ONIONS, AND 3 LB 11 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 3 LB (2 1/4 QT) CHOPPED SWEET PEPPERS. NOTE: 2. IN STEP 4, 2 LB 4 OZ LEMONS A.P. (9 LEMONS) WILL YIELD 1 1/2 CUPS JUICE. NOTE: 3. IN STEP 4, 1/4 CUP FROZEN LEMON JUICE CONCENTRATE AND 1 1/4 CUPS COLD WATER MAY BE USED FOR JUICE. NOTE: 4. IN STEP 6, 8 1/3 OZ FRESH PARSLEY A.P. WILL YIELD 8 OZ (4 CUPS) CHOPPED FRESH PARSLEY. NOTE: 5. IN STEP 6, 25 LB 15 OZ FROZEN SHREDDED CRABMEAT A.P. WILL YIELD 25 LB CRABMEAT. Recipe Number: L18100 SERVING SIZE: 1 PIECE (7 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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