| 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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