| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 100 | Servings | ||
INGREDIENTS
| 15 | EGGS SHELL | |
| 2 | qt | RAISINS #10 |
| 2 | c | CAKE MIX YELLOW #10 |
| 4 | lb | FLOUR GEN PURPOSE 10LB |
| 2 | lb | SUGAR; GRANULATED 10 LB |
| 1 1/2 | lb | SHORTENING; 3LB |
| 1/4 | c | CINNAMON GROUND 1 LB CN |
| 7 | ts | BAKING SODA |
| 2 | tb | GINGER GROUND |
| 5 | ts | SALT TABLE 5LB |
INSTRUCTIONS
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN 1. PLACE INGREDIENTS INTO MIXER BOWL IN ORDER LISTED. BEAT AT LOW SPEED 1 TO 2 MINUTES OR UNTIL THOROUGHLY BLENDED. SCRAPE DOWN BOWL ONCE DURING MIXING. 2. DIVIDE DOUGH INTO 12 PIECES, ABOUT 1 LB EACH; FORM INTO STRIPS ABOUT 24 INCHES LONG ON LIGHTLY GREASED PANS, 3 STRIPS PER PAN. PRESS STRIPS DOWN UNTIL EACH IS ABOUT 2 INCHES WIDE. SEE RECIPE CARD H-G-3. 3. BAKE 15 MINUTES OR UNTIL DONE. 4. LOOSEN BAKED STRIPS FROM PANS WHILE STILL WARM; CUT EACH STRIP INTO 16 BARS. NOTE: IN STEP 4, STRIPS MAY BE ICED WITH VANILLA GLAZE (RECIPE NO. D-46). Recipe Number: H00700 SERVING SIZE: 2 BARS 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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