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English Muffin W/canadian

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs Canadian 100 Servings

INGREDIENTS

6 1/4 lb BACON;SLICED FZ
6 1/4 lb CHEESE AMER/SLICE
8 1/2 Dozen EGGS SHELL
100 BREAD ENG MFFN 12OZ #95

INSTRUCTIONS

YIELD: 100 PORTIONS (6 PANS)           EACH PORTION: 1 SANDWICH
PAN SIZE: 18 BY 26-INCH SHEET PAN      TEMPERATURE: 375 F. OVEN
325 F. GRIDDLE
1. COOK BACON ACCORDING TO RECIPE NO. L-2-1 OR L-2-3. DRAIN; SET ASIDE FOR
USE IN STEP 4.
2. PLACE ENGLISH MUFFINS 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 1 SLICE BACON ON EGG.
5. PLACE I SLICE CHEESE ON TOP OF BACON. CONTINUE TO COOK UNTIL CHEESE
MELTS.
6. PLACE I 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 325F. CONVECTION OVEN 2 TO 3
MINUTES OR ON LIGHTLY GREASED 325 F. GRIDDLE 3 MINUTES ON EACH SIDE.
Recipe Number: N04806
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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