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French Fried Cauliflower

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs French 100 Servings

INGREDIENTS

4 1/2 c WATER; WARM
1 lb CHEESE GRATED 1LB
12 EGGS SHELL
4 1/2 oz MILK; DRY NON-FAT L HEAT
20 lb CAULIFLOWER FZ
4 lb FLOUR GEN PURPOSE 10LB
1 tb PEPPER BLACK 1 LB CN
2 1/2 oz SALT TABLE 5LB

INSTRUCTIONS

TEMPERATURE:  375 F. DEEP FAT
  :
1.  RECONSTITUTE MILK; ADD EGGS. MIX WELL.
2.  CUT LARGE CAULIFLOWER PIECES IN HALF.  DIP IN MILK AND EGG MIXTURE;
DRAIN
WELL.
3.  COMBINE FLOUR, SALT, PEPPER, AND CHEESE. DREDGE CAULIFLOWER IN FLOUR
MIXTURE; SHAKE OFF EXCESS.
4.  FRY 3 MINUTES OR UNTIL GOLDEN BROWN.  DRAIN ON ABSORBENT PAPER.  SERVE
IMMEDIATELY.
NOTE:  FRY IN SMALL BATCHES. THE PRODUCT LOSES CRISPNESS IF ALLOWED TO
STAND
ON STEAM TABLE.
Recipe Number: Q02000
SERVING SIZE: 4 PIECES (
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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