| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
100 |
Servings |
INGREDIENTS
| 100 |
|
EGGS SHELL |
| 1 |
c |
RELISH PICKLE SWEET |
| 1 1/2 |
lb |
SALAD DRESSING #2 1/2 |
| 4 |
oz |
MUSTARD PREP. 1 LB JAR |
| 1 |
tb |
PAPRIKA GROUND |
INSTRUCTIONS
1. COOK EGGS ACCORDING TO RECIPE NOS. F-4 AND F-G-2. COOL; REMOVE
SHELLS FROM EGGS; CUT IN HALF LENTHWISE. REMOVE YOLKS AND MASH
THOROUGHLY. SET WHITES ASIDE FOR USE IN STEP 3.
2. BLEND MUSTARD, PICKLE RELISH AND SALAD DRESSING WITH YOLKS. MIX
UNTIL WELL BLENDED.
3. FILL THE WHITES WITH YOLK MIXTURE, USING 1 TBSP FILLING FOR EACH
EGG HALF.
4. SPRINKLE PAPRIKA ON TOP OR SEE NOTE 4.
5. SERVE IMMEDIATELY OR COVER AND REFRIGERATE UNTIL READY TO SERVE.
:
NOTE: 1. IN STEP 1, 11 LB 6 OZ EGGS, UNSHELLED, FRESH, A.P. WILL YIELD
10 LB HARD COOKED, SHELLED EGGS.
NOTE: 2. IN STEP 3, A LARGE PASTRY TUBE MAY BE USED TO FILL EGG WHITES.
NOTE: 3. IN STEP 3, 13 OZ (1 CUP) PICKLES, CUCUMBER, SWEET, DRAINED,
CHOPPED MAY BE USED.
NOTE: 4. GARNISH FILLED EGGS AS DESIRED. SEE GUIDELINES FOR GARNISHES,
RECIPE NO. A-22.
Recipe Number: F00500
SERVING SIZE: 2 HALVES (
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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