Name: Eggs Au Gratin (Scotch Wo
Ingredients: 11 qt WATER; WARM; 4 1/2 lb CHEESE CHEDDER; 4 oz BUTTER PRINT SURE; 2 1/4 lb BUTTER PRINT SURE; 150 EGGS SHELL; 2 7/16 lb MILK; DRY NON-FAT L HEAT; 8 oz BREAD SNDWICH 22OZ #51; 1 1/2 lb FLOUR GEN PURPOSE 10LB

When criticism comes, we must remember that our response is what we are modeling for others. The following principles help us eliminate defensiveness and pride: 1. Search for any part of the criticism that is true and own it (Psm. 51:4). 2. Make no demands on others to treat you as if there’d never been an offense (Psm. 138:6; Pro. 3:34; Mat. 3:12; 1 Pet. 5:6-7). 3. When a criticism has no merit, seek to understand how the person could’ve drawn their conclusions. 4. If a complaint is leveled with sinful attitudes, forgive the offense quickly and lavishly, exercise self-control, and respond with carefully chosen words and attitudes.

Jerry Wragg

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs			100	Servings

INGREDIENTS

11	qt	WATER; WARM
4 1/2	lb	CHEESE CHEDDER
4	oz	BUTTER PRINT SURE
2 1/4	lb	BUTTER PRINT SURE
150		EGGS SHELL
2 7/16	lb	MILK; DRY NON-FAT L HEAT
8	oz	BREAD SNDWICH 22OZ #51
1 1/2	lb	FLOUR GEN PURPOSE 10LB

INSTRUCTIONS

1. COOK ACCORDING TO RECIPE NOS. F-4 AND F-G-2. COOL; REMOVE SHELLS FROM
EGGS; SLICE CROSSWISE. SET ASIDE FOR USE IN STEP 5.
2.  RECONSTITUTE MILK; HEAT JUST TO BELOW BOILING. DO NOT BOIL.
3.  BLEND BUTTER OR MARAGINE, FLOUR AND SALT TOGETHER; STIR UNTIL SMOOTH.
ADD MILK TO ROUX, STIRRING CONSTANTLY.
4.  HEAT 5 TO 10 MINUTES OR UNTIL THICKENED. STIR AS NECESSARY.
5. ADD EGGS TO SAUCE. MIX LIGHTLY.
NOTE:1.  EGGS AU GRATIN (SCOTCH WOODCOCK): IN STEP 1, CUT EGGS IN HALF
LENTGHWISE. USE 3 STEAM TABLE PANS (12 BY 20 BY 4-INCHES). ARRANGE 100
EGG HALVES IN EACH PAN. FOLLOW STEP 2. IN STEP 3,OMIT SALT. IN STEP 4 ,
ADD 4 LB 8 OZ (41/2 QT) SHEDDREDED CHEDDAR CHEESE TO THICKENED SAUCE;
STIR UNTILL SMOOTH. IN STEP 5, POUR 10 LB 2 OZ (4 3/4 QT) SAUCE OVER EGG
HALVES IN EACH PAN. COMBINE 8 OZ 2 CUPS) DRY BREAD CRUMBS AND 4 OZ (1/2CUP)
MELTED BUTTER OR MARGARINE.SPRINKLE 2/3 CUP BUTTERED CRUMBS OVER MIXTURE IN
EACH PAN. BAKE AT 325 F. 20 MINUTES OR UNTIL BROWNED.
NOTE;  IF CONVECTION OVEN IS USED,BAKE AT 325 F. 10 MINUTES OR UNTIL
BROWNED
ON LOW FAN,OPEN VENT. EACH PORTION: ABOUT 1 CUP (7 1/4 OUNCES).
Recipe Number: F01201
SERVING SIZE: 1 CUP (7 1
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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