| 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
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. RECONSTITUTE MILK; HEAT JUST TO BELOW BOILING. DO NOT BOIL. BLEND BUTTER OR MARAGINE, FLOUR AND SALT TOGETHER; STIR UNTIL SMOOTH. ADD MILK TO ROUX, STIRRING CONSTANTLY. HEAT 5 TO 10 MINUTES OR UNTIL THICKENED. STIR AS NECESSARY. 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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Nutrition (calculated from recipe ingredients)
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Calories: 0
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 3.1mg
Potassium: 1mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g