| 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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