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English Muffin French Toa

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy English 100 Servings

INGREDIENTS

2 1/4 qt WATER
126 EGGS SHELL
8 oz MILK; DRY NON-FAT L HEAT
12 1/2 lb BREAD ENG MFFN 12OZ #95
1 1/2 lb SUGAR; GRANULATED 10 LB

INSTRUCTIONS

TEMPERATURE:  375 F. GRIDDLE
1.  PLACE WATER IN MIXER BOWL.
2.  COMBINE MILK AND SUGAR; BLEND WELL.  ADD TO WATER; STIR UNTIL
DISSOLVED.
3.  ADD EGGS TO INGREDIENTS IN MIXER BOWL; WHIP UNTIL WELL BLENDED.
4.  CUT MUFFINS IN HALF; DIP SPLIT MUFFINS IN BATTER 30 SECONDS.
5.  GRILL ON CUT SIDE ABOUT 3 MINUTES; TURN; GRILL ON CRUST SIDE ABOUT 1
1/2
MINUTES.
5.  SERVE IMMEDIATELY.
NOTE:  1.  DEHYDRATED EGG MIX MAY BE USED.  OMIT STEPS 1 THRU 3.  COMBINE
3 LB 12 OZ (3-NO.3 CYL CN) CANNED DEHYDRATED EGG MIX AND 8 OZ (1 CP)
GRANULATED SUGAR IN MIXING BOWL.  ADD 2 QT LUKEWARM WATER TO EGG MIXTURE;
MIX UNTIL A SMOOTH PASTE IS FORMED.  ADD 3 QT LUKEWARM WATER.  WHIP UNTIL
WELL BLENDED.  REFRIGERATE UNTIL READY TO USE.  FOLLOW STEPS 4 THRU 6.
2.  IN STEP 3, 12 LB 8 OZ FROZEN EGGS MAY BE USED.  THAW EGGS.
Recipe Number: D02202
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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