Chicken fried steaks (deh

100 Servings

Ingredients

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

Directions

11 lb -

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

1. USE CANNED BEEF STEAKS, DEHYDRATED. REHYDRATE BY SOAKING IN LUKEWARM WATER AND SALT 30 MINUTES. DRAIN WELL.

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

3. RECONSTITUTE MILK; ADD EGGS, BLEND THOROUGHLY.

4. COMBINE BREAD CRUMBS, SALT, AND PEPPER.

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

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

7. OVERLAP STEAKS IN LIGHTLY GREASED PANS. COVER PANS TIGHTLY.

8. BAKE 2 HOURS OR UNTIL 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.

AO2500.

Recipe Number: L01201

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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