| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | English | 100 | Servings | |
INGREDIENTS
| 18 3/4 | lb | PORK SAUSAGE PATTIES |
| 6 1/4 | lb | CHEESE AMER/SLICE |
| 100 | EGGS SHELL | |
| 100 | BREAD ENG MFFN 12OZ #95 |
INSTRUCTIONS
YIELD: 100 PORTIONS (6 PANS) EACH PORTIONL 1 SANDWICH PANS SIZE: 18 BY 26-INCH SHEET PAN TEMPERATURE:375 F. OVEN 325 F. GRIDDLE 1. USE (100-3OZ) THAWED RAW SAUSAGE PATTIES;PREPARE ACCORDING TO INSTRUCTIONS ON CONTAINER. 2. PLACE ENGLISH MUFFIN HALVES ON SHEET PANS IN ROWS, 5 BY 7 ; T0AST 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 SAUSAGE PATTIE ON EGG. 5. PLACE I SLICE CHEESE ON TOP OF SAUSAGE PATTIE. CONTINUE TO COOK UNTIL CHEESE MELTS. 6. PLACE 1 CHEESE AND SAUSAGE-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 ENGLLISH MUFFINS (RECIPE NO. D-21 )MAY BE USED. 2. IN STEP 2, MUFFINS MAY BE TOASTED IN CONVECTION OVEN 2 TO 3 MINUTES OR ON LIGHLTLY GREASED 325 F. GRIDDLE 3 MINUTES ON EACH SIDE. Recipe Number: N04803 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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