Name: English Muffin W/bacon Eg
Ingredients: 6 lb BACON;SLICED FZ; 6 1/4 lb CHEESE AMER/SLICE; 100 EGGS SHELL; 100 BREAD ENG MFFN 12OZ #95

It often astonishes me that I did not see the importance of meditation upon Scripture earlier in my Christian life. As the outward man is not fit for work for any length of time unless he eats, so it is with the inner man. What is the food for the inner man? Not prayer, but the Word of God – not the simple reading of the Word of God, so that it only passes through our minds, just as water runs through a pipe. No, we must consider what we read, ponder over it, and apply it to our hearts.

George Muller

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	English		100	Servings

INGREDIENTS

6	lb	BACON;SLICED FZ
6 1/4	lb	CHEESE AMER/SLICE
100		EGGS SHELL
100		BREAD ENG MFFN 12OZ #95

INSTRUCTIONS

YIELD: 100 PORTIONS  ( 6 PANS)                   EACH PORTION: 1 SANDWICH
PAN SIZE: 18 BY 16-INCH SHEET PAN                TEMPERATURE: 375 F. OVEN
325 F. GRIDDLE
1. COOK BACON ACCORDING TO RECIPE NO. L-2 OR L-2-2. DRAIN; SET ASIDE FOR
USE
IN STEP 4.
2. PLACE ENGLISH MUFFIN HALVES ON SHEET PANS IN ROWS, 5 BY 7; TOAST 6 TO 8
MINUTES IN OVEN. SET ASIDE FOR USE IN STEP 6.
3. BREAK ONE EGG AT A TIME IN SMALL BOWL; POUR ON GREASED GRIDDLE. FRY 2
MINUTES; TURN.
4. PLACE I SLICE BACON ON EGG.
5. PLACE I SLICE OF CHEESE ON BACON. CONTINUE TO COOK UNTIL CHEESE MELTS.
6. PLACE CHEESE AND BACON-TOPPED FRIED EGG ON BOTTOM HALF OF EACH SPLIT
MUFFIN. TOP WITH SECOND HALF OF MUFFIN. SERVE IMMEDIATELY.
NOTE:  1. IN STEP 2, ONE RECIPE ENGLISH MUFFINS(RECIPE NO.D-21) MAY BE
USED.
2. IN STEP 2, MUFFINS MAY BE TOASTED IN 325 F. CONVECTION OVEN 2 T0 3
MINUTES OR ON LIGHTLY GREASED 325 F. GRIDDLE 3 MINUTES ON EACH SIDE.
Recipe Number: N04800
SERVING SIZE: 1 SANDWICH
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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