| 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 |
sl |
BREAD SNDWICH 22OZ #51 |
| 2 |
lb |
SHORTENING; 3LB |
| 1 |
tb |
PEPPER BLACK 1 LB CN |
| 2 |
lb |
SALAD DRESSING #2 1/2 |
| 3 1/2 |
ts |
SALT TABLE 5LB |
INSTRUCTIONS
12 lb -
TEMPERATURE: 375 F. GRIDDLE
1. PREPARE BACON ACCORDING TO DIRECTIONS ON RECIPE NO. L-2 OR L-3. DRAIN
WELL; CHOP COARSELY.
2. CHOP EGGS COARSLEY.
3. COMBINE BACON EGGS, CELERY, SALT, PEPPER, AND SALAD DRESSING; MIX
WELL.
REFRIGERATE UNTIL READY TO USE.
4. 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.
5. RECONSTITUTE MILK; ADD EGGS, BLEND WELL.
6. DIP SANDWICHES IN EGG IN MILK MIXTURE; DRAIN.
7. DREDGE IN CRUMBS; SHAKE OFF EXCESS.
8. GRILL EACH SANDWICH ON WELL-GREASED GRIDDLE ABOUT 1 1/2 MINUTES ON EACH
SIDE OR UNTIL GOLDEN BROWN.
9. 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.
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