| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | French | 100 | Servings | |
INGREDIENTS
| 1 | lb | CHEESE GRATED 1LB |
| 12 | EGGS SHELL | |
| 18 | lb | OKRA 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. BREAK LARGE PIECES APART. 2. COMBINE FLOUR, SALT, PEPPER, AND CHEESE. DREDGE OKRA IN FLOUR MIXTURE; SHAKE OFF EXCESS. 3. FRY 2 MINUTES OR UNTIL GOLDEN BROWN. DRAIN ON ABSORBENT PAPER. SERVE IMMEDIATELY. Recipe Number: Q02001 SERVING SIZE: 3/4 CUP (2 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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