| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
French |
|
100 |
Servings |
INGREDIENTS
| 2 3/4 |
qt |
WATER, WARM |
| 36 |
|
EGGS SHELL |
| 60 |
|
EGGS SHELL |
| 10 |
oz |
MILK, DRY NON-FAT L HEAT |
| 1 |
lb |
CELERY FRESH |
| 2 |
lb |
BREAD SNDWICH 22OZ #51 |
| 200 |
|
BREAD SNDWICH 22OZ #51 |
| 2 |
lb |
SHORTENING, 3LB |
| 1 |
T |
PEPPER BLACK 1 LB CN |
| 2 |
lb |
SALAD DRESSING #2 1/2 |
| 3 1/2 |
t |
SALT TABLE 5LB |
INSTRUCTIONS
12 lb
TEMPERATURE: 375 F. GRIDDLE PREPARE BACON ACCORDING TO DIRECTIONS ON
RECIPE NO. L-2 OR L-3. DRAIN WELL; CHOP COARSELY. CHOP EGGS COARSLEY.
COMBINE BACON EGGS, CELERY, SALT, PEPPER, AND SALAD DRESSING; MIX
WELL. REFRIGERATE UNTIL READY TO USE. PLACE 1/4 CUP (1-NO. 16 SCOOP)
FILLING IN CENTER OF 1 SLICE OF BREAD; SPREAD EVENLY TO EDGES OF
BREAD; TOP WITH SECOND SLICE OF BREAD. SET ASIDE FOR USE IN STEP 6.
RECONSTITUTE MILK; ADD EGGS, BLEND WELL. DIP SANDWICHES IN EGG IN MILK
MIXTURE; DRAIN. DREDGE IN CRUMBS; SHAKE OFF EXCESS. GRILL EACH
SANDWICH ON WELL-GREASED GRIDDLE ABOUT 1 1/2 MINUTES ON EACH SIDE OR
UNTIL GOLDEN BROWN. CUT EACH SANDWICH IN HALF. SERVE HOT. NOTE: 1.
IN STEP 3, 1 LB 6 OZ FRESH CELERY A.P. WILL YIELD 1 LB CHOPPED CELERY.
NOTE: 2. TO PREVENT SANDWICHES FROM BECOMING SOGGY, DO NOT STACK
AFTER GRILLING. Recipe Number: N00200 SERVING SIZE: 1 SANDWIC From
the <Army Master Recipe Index File> (actually used today!). Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Save the baby humans… STOP ABORTION!!”