English muffin w/peanut b

100 Servings

Ingredients

Quantity Ingredient
100 BREAD ENG MFFN 12OZ #95
5¼ pounds SYRUP; IMIT MAPLE, #10
3⅝ cup PEANUT BUTTER #2 1/2

Directions

YIELD: 100 PORTIONS ( 6 PANS) EACH PORTION: 1 SANDWICH PAN SIZE: 18 BY 26-INCH SHEET PANS TEMPERATURE: 375 F. OVEN 325 F. GRIDDLE

1. USE TOASTED ENGLISH MUFFINS FOR BREAD.USE RECIPE NO⅐.

2. PLACE ENGLISH MUFFIN HALVES ON SHEET PANS IN ROWS, 5 BY 7; TOAST 6 TO 8 MINUTES IN OVEN.SET ASIDE FOR USE IN STEP 3.

3. SPREAD 1 TBSP PEANUT BUTTER AND 1 TBSP HONEY ON EACH ENGLISH MUFFIN.

NOTE: 1. IN STEP 2, ONE RECIPE ENGLISH MUFFINS (RECIPE NO. D-21) MAY BE USED.

2. IN STEP 2, MUFFINS MAY BE TOASTED IN 325 F. CONVECTION OVEN 2 TO 3 MINUTES OR ON LIGHTLY GREASED 325 F. GRIDDLE 3 MINUTES ON EACH SIDE.

Recipe Number: N04805

SERVING SIZE: 1 SANDWICH

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

Downloaded from Glen's MM Recipe Archive, .

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