| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
100 |
Servings |
INGREDIENTS
| 12 |
lb |
CHEESE CHEDDER |
| 35 |
|
EGGS SHELL |
| 10 |
oz |
MILK, DRY NON-FAT L HEAT |
| 1 1/2 |
lb |
CELERY FRESH |
| 1 |
lb |
ONIONS DRY |
| 1 |
lb |
PEPPER SWT GRN FRESH |
| 200 |
|
BREAD SNDWICH 22OZ #51 |
| 1 |
lb |
SHORTENING, 3LB |
INSTRUCTIONS
6 lb
PREPARE BACON ACCORDING TO DIRECTIONS ON RECIPE CARD NO. L00200 OR
L00300. GRIND CHEESE AND BACON TOGETHER. COMBINE CHEESE AND BACON
MIXTURE WITH CELERY, PEPPERS, AND ONIONS; MIX TOGETHER. SPREAD 1 SLICE
BREAD WITH 1/4 CUP (1-NO. 16 SCOOP) MIXTURE; TOP WITH SECOND SLICE OF
BREAD. SET FOR USE IN STEP 6. RECONSTITUTE MILK. ADD EGGS. DIP
SANDWICH IN MILK AND EGG MIXTURE; DRAIN. GRILL ON LIGHTLY GREASED
GRIDDLE UNTIL BREAD IS LIGHTLY BROWN ON EACH SIDE AND CHEESE IS
MELTED. CUT EACH SANDWICH IN HALF. SERVE HOT. NOTE: 1. IN STEP 3: 2
LB 1 OZ FRESH CELERY A.P. WILL YIELD 1 LB 8 OZ FINELY CHOPPED CELERY;
1 LB 4 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB FINELY CHOPPED
PEPPERS; 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB FINELY CHOPPED
ONIONS. NOTE: 2. IN STEP 3, 2 1/2 OZ (2 CUPS) DEHYDRATED GREEN
PEPPERS AND 3 OZ (1 CUP) DEHYDRATED ONIONS (SEE RECIPE CARD A01100) OR
2 1/2 OZ (2 CUPS) FROZEN, DICED GREEN PEPPERS MAY BE USED. NOTE: 3.
IN STEP 5, 2 LB 8 OZ (2-NO. 3 CYL CN) CANNED DEHYDRATED EGG MIX
COMBINED WITH 3 3/4 QT WARM WATER MAY BE USED FOR WHOLE EGGS. SEE
RECIPE CARD A00800. NOTE: 4. STEPS 5 AND 6 MAY BE OMITTED; GRILL
SANDWICHES AS DIRECTED IN STEP 7. Recipe Number: N00700 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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