| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 100 | Servings | ||
INGREDIENTS
| 3 3/4 | c | WATER; WARM |
| 26 | lb | TURKEY BNLS RAW FZ |
| 14 | EGGS SHELL | |
| 3 1/4 | oz | MILK; DRY NON-FAT L HEAT |
| 3 | lb | BREAD SNDWICH 22OZ #51 |
| 3 | lb | FLOUR GEN PURPOSE 10LB |
| 2 | ts | PEPPER BLACK 1 LB CN |
| 2 | ts | PAPRIKA GROUND |
| 5 | tb | SALT TABLE 5LB |
INSTRUCTIONS
TEMPERATURE: 350 F. DEEP FAT 1. COOK TURKEY ACCORDING TO STEP 2, RECIPE NO. L-147 EXCEPT SIMMER TURKEY 3-4 HOURS OR UNTIL TENDER. DRAIN. REMOVE NETTING. DICE INTO 1" PIECES. 2. DREDGE TURKEY IN MIXTURE OF FLOUR, SALT, PEPPER, AND PAPRIKA; SHAKE OFF EXCESS. 3. RECONSTITUTE MILK. ADD EGGS. MIX WELL. 4. DIP FLOURED TURKEY IN MILK AND EGG MIXTURE. DRAIN WELL. 5. ROLL IN CRUMBS UNTIL WELL COATED; SHAKE OFF EXCESS. 6. FRY 2 MINUTES OR UNTIL WELL BROWNED. 7. DRAIN WELL IN BASKET OR ON ABSORBENT PAPER AND SERVE WITH CHICKEN GRAVY (RECIPE NO. O-16002). NOTE: IN STEP 3, 7 OZ (1 3/4 CUPS) DEHYDRATED EGG MIX COMBINED WITH 1 3/4 CUPS WARM WATER MAY BE USED FOR WHOLE EGGS. SEE RECIPE CARD A0800. SERVE WITH SWEET AND SOURS SAUCE, BARBECUE SAUCE, MUSTARD SAUCE, OR CHICKEN GRAVY (RECIPE NO. O-16-2). Recipe Number: L16300 SERVING SIZE: 8-10 NUGGE 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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