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CATEGORY CUISINE TAG YIELD
Eggs, Dairy 100 Servings

INGREDIENTS

1 1/2 ga WATER
35 EGGS SHELL
4 3/4 c MILK; DRY NON-FAT L HEAT
9 lb FLOUR GEN PURPOSE 10LB
3/4 lb SUGAR; GRANULATED 10 LB
2 c SHORTENING; 3LB
8 oz BAKING POWDER
14 ts SALT TABLE 5LB

INSTRUCTIONS

TEMPERATURE:  375 F. GRIDDLE
1.  SIFT TOGETHER FLOUR, BAKING POWDER, MILK,SALT, AND SUGAR
IN MIXER BOWL.
NOTE:  1 LB 2 OZ (1 3/4 QT) CANNED DEHYDRATED EGG MIX COMBINED WITH SCANT
1 1/2 QT WARM WATER MAY BE USED FOR WHOLE EGGS. SEE RECIPE NO. A00800.
2.  ADD EGGS AND WATER; MIX AT LOW SPEED UNTIL BLENDED.
3.  BLEND IN SALAD OIL OR MELTED SHORTENING.  ABOUT 1 MINUTE.
4.  POUR 1/4 CUP (NO. A LADLE) BATTER ONTO LIGLTLY GREASED HOT GRIDDLE.
COOK ONE SIDE UNTIL TOP IS COVERED WITH BUBBLES AND UNDERSIDE IS
BROWNED. TURN; COOK ON OTHER SIDE.  BOTH SIDES COMBINED TAKE 3-4 MINUTES TO
COOK.
Recipe Number: D02500
SERVING SIZE: 2 PANCAKES
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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