| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | English | 100 | Servings | |
INGREDIENTS
| 100 | BREAD ENG MFFN 12OZ #95 | |
| 5 1/4 | lb | SYRUP; IMIT MAPLE, #10 |
| 3 5/8 | c | PEANUT BUTTER #2 1/2 |
INSTRUCTIONS
YIELD: 100 PORTIONS ( 6 PANS) EACH PORTION: 1 SANDWICH PAN SIZE: 18 BY 26-INCH SHEET PANS TEMPERATURE: 375 F. OVEN 325 F. GRIDDLE 1. USE TOASTED ENGLISH MUFFINS FOR BREAD.USE RECIPE NO.14. 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 3. 3. SPREAD 1 TBSP PEANUT BUTTER AND 1 TBSP HONEY ON EACH ENGLISH MUFFIN. 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 TO 3 MINUTES OR ON LIGHTLY GREASED 325 F. GRIDDLE 3 MINUTES ON EACH SIDE. Recipe Number: N04805 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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