| 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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