| 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 |
sl |
BREAD SNDWICH 22OZ #51 |
| 1 |
lb |
SHORTENING; 3LB |
INSTRUCTIONS
6 lb -
1. PREPARE BACON ACCORDING TO DIRECTIONS ON RECIPE CARD NO. L00200 OR
L00300.
2. GRIND CHEESE AND BACON TOGETHER.
3. COMBINE CHEESE AND BACON MIXTURE WITH CELERY, PEPPERS, AND ONIONS; MIX
TOGETHER.
4. 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.
5. RECONSTITUTE MILK. ADD EGGS.
6. DIP SANDWICH IN MILK AND EGG MIXTURE; DRAIN.
7. GRILL ON LIGHTLY GREASED GRIDDLE UNTIL BREAD IS LIGHTLY BROWN ON EACH
SIDE
AND CHEESE IS MELTED.
8. 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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