| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
English |
|
100 |
Servings |
INGREDIENTS
| 100 |
|
BREAD ENG MFFN 12OZ #95 |
| 4 2/3 |
lb |
JAM CHERRY 1 LB JAR |
| 3 5/8 |
lb |
PEANUT BUTTER #2 1/2 |
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. USE RECIPE N0. N-14.USE TOASTED ENGLISH MUFFINS FOR BREAD.
2. PLACE ENGLISH MUFFINS HALVES ON SHEET PANS IN ROWS, 5 BY 7; TOAST 6 TO 8
MINUTES IN OVEN.
3. SPREAD 1 TBS PEANUT BUTTER AND 1 TBSP JELLY OR JAM ON EACH ENGLISH
MUFFIN.
NOTE: IN STEP 2, ONE RECIPE ENGLISH MUFFINS ( RECIPE NO. D-21) MAY6 BE
USED.
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: N04804
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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