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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