| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
French |
|
100 |
Servings |
INGREDIENTS
| 3 1/4 |
lb |
BUTTER PRINT SURE |
| 1 |
lb |
CHEESE GRATED 1LB |
| 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 GRATED PARMESAN CHEESE TO BUTTER OR MARGARINE. MIX THOROUGHLY.
2. SLICE EACH LOAF IN HALF LENGTHWISE. PLACE 5 HALF LOAVES ON EACH PAN.
SPREAD EACH 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 INTO 8 SLICES.
4. SERVE HOT.
* ALL NOTES ARE PER 100 PORTIONS.
NOTE: 1. IN STEP 2, 100 HARD ROLLS MAY BE SPLIT AND USED. EACH PORTION:
NOTE: 2. IF NOT SERVED IMMEDIATELY, HOLD UNDER INFAR-LIGHTS OR IN ROLL
WARMER.
Recipe Number: D00701
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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