| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
100 |
Servings |
INGREDIENTS
| 35 |
lb |
PORK STEAK FZ |
| 2 1/4 |
lb |
LEMON FRESH |
INSTRUCTIONS
PAN: 18 BY 26-INCHES TEMPERATURE: 350 F. DEEP FAT
350 F. OVEN
(DEEP FAT METHOD)
1. DEEP FAT FRY BREADED PORK STEAK (FROZEN) 7 TO 8 MINUTES OR UNTIL
DONE.
2. DRAIN WELL IN BASKET OR ON ABORBENT PAPER.
3. WASH LEMONS. REMOVE END. CUT 11-12 SLICES PER LEMON SERVE 1 SLICE
LEMON WITH EACH STEAK.
(OVEN METHOD)
1. DEEP FAT FRY BREAD PORK STEAK (FROZEN) 3 MINUTES; DRAIN WELL IN
BASKET OR ON ABSORBENT PAPER.
2. PLACE ON 4 SHEET PANS. BAKE UNCOVERED 30 MINUTES.
3. WASH LEMONS. REMOVE ENDS, CUT 11-12 SLICES PER LEMON SERVE 1 SLICE
LEMON WITH EACH STEAK.
NOTE: OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25000.
Recipe Number: L08603
SERVING SIZE: 1 CHOP
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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