Chicken fried steaks

100 Servings

Ingredients

Quantity Ingredient
7½ cup WATER
37½ pounds BEEF SWISS STEAK
20 EGGS SHELL
6½ ounce MILK; DRY NON-FAT L HEAT
2½ pounds BREAD SNDWICH 22OZ #51
2 pounds FLOUR GEN PURPOSE 10LB
2 pounds SHORTENING; 3LB
1 tablespoon PEPPER BLACK 1 LB CN
1 tablespoon PEPPER BLACK 1 LB CN
1 tablespoon SALT TABLE 5LB
4 ounces SALT TABLE 5LB

Directions

PAN: 18 BY 24 INCH ROASTING PAN GRIDDLE 350 F. OVEN: 350 F.

1. DREDGE STEAKS IN MIXTURE OF FLOUR, SALT, AND PEPPER. SHAKE OFF EXCESS.

2. RECONSTITUTE MILK; ADD EGGS, BLEND THOROUGHLY.

3. COMBINE BREAD CRUMBS, SALT, AND PEPPER.

4. DIP STEAKS IN EGG AND MILK MIXTURE; THEN IN SEASONED BREAD CRUMBS.

5. BROWN STEAKS EVENLY ON BOTH SIDES ON WELL GREASED GRIDDLE.

6. OVERLAPP STEAKS IN LIGHTLY GREASED PANS. COVER PANS TIGHTLY.

7. BAKE 2 HOURS OR UNTL STEAKS ARE TENDER.

NOTE: 1. IN STEP 2, 10 OZ (2½ CUPS) CANNED DEHYDRATED EGG MIX COMBINED WITH 3 CUPS WARM WATER MAY BE USED FOR WHOLE EGGS. SEE RECIPE NO. A-8.

NOTE: 2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.

Recipe Number: L01200

SERVING SIZE: 1 STEAK (6

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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