| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 100 | Servings | ||
INGREDIENTS
| 1 3/4 | c | WATER; WARM |
| 30 | lb | SCALLOPS |
| 12 | EGGS SHELL | |
| 6 | tb | MILK; DRY NON-FAT L HEAT |
| 3 | lb | BREAD SNDWICH 22OZ #51 |
| 4 | lb | FLOUR GEN PURPOSE 10LB |
| 1 | tb | PEPPER BLACK 1 LB CN |
| 2 | tb | PAPRIKA GROUND |
| 1/2 | c | SALT TABLE 5LB |
INSTRUCTIONS
TEMPERATURE: 350 F. DEEP FAT 1. WASH SCALLOPS THOROUGHLY; CUT LARGE ONES IN HALF. DRAIN WELL. 2. DREDGE SCALLOPS IN MIXTURE OF FLOUR, SALT, PEPPER, AND PAPRIKA; SHAKE OFF EXCESS. 3. RECONSTITUTE MILK; ADD EGGS. 4. DIP FLOURED SCALLOPS IN MILK AND EGG MIXTURE. DRAIN. 5. DREDGE SCALLOPS IN CRUMBS UNTIL WELL COATED. 6. FRY 3 MINUTES OR UNTIL GOLDEN BROWN. 7. DRAIN WELL IN BASKET OR ON ABSORBENT PAPER. NOTE: IN STEP 3, 6 OZ (1 1/2 CUPS) DEHYDRATED EGG MIX COMBINED WITH SCANT 2 CUPS WARM WATER MAY BE USED. SEE RECIPE CARD A00800. Recipe Number: L13400 SERVING SIZE: 7 TO 9 SCA 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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