| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
|
100 |
Servings |
INGREDIENTS
| 3 1/4 |
lb |
BUTTER PRINT SURE |
| 1 |
tb |
GARLIC DEHY GRA |
| 13 |
lb |
BREAD FRENCH 12 OZ #59 |
|
2 |
SPLIT ROLLS. |
INSTRUCTIONS
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 400 F. OVEN
:
1. PLACE BUTTER OR MARGARINE IN MIXER BOWL. WHIP AT MEDIUM SPEED
UNTIL CREAMY. ADD GARLIC; BLEND THOROUGHLY.
2. SLICE EACH LOAF IN HALF LENGTHWISE. PLACE 5 HALF LOAVES ON EACH
PAN. SPREAD EACH HALF LOAF WITH ABOUT 2 OZ (1/2 CUP) GARLIC-BUTTER
MIXTURE.
3. HEAT 10 TO 15 MINUTES OR UNTIL EDGES ARE TOASTED TO A GOLDEN BROWN.
CUT EACH HALF LOAF IN 8 SLICES.
4. SERVE HOT.
* ALL NOTES ARE PER 100 PORTIONS.
NOTE: 1. IN STEP 1, 4 TBSP (12 CLOVES) DRY GARLIC, MINCED, MAY BE USED.
SAUTE' GARLIC 5 MINUTES. ADD TO WHIPPED BUTTER. FOLLOW STEPS 2 THROUGH 4.
NOTE: 2. IN STEP 2, 100 HARD ROLLS MAY BE SPLIT AND USED. EACH PORTION:
Recipe Number: D00700
SERVING SIZE: 2 SLICES
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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