French toasted bacon and eg

100 Servings

Ingredients

Quantity Ingredient
2¾ quart WATER; WARM
36 EGGS SHELL
60 EGGS SHELL
10 ounces MILK; DRY NON-FAT L HEAT
1 pounds CELERY FRESH
2 pounds BREAD SNDWICH 22OZ #51
200 slices BREAD SNDWICH 22OZ #51
2 pounds SHORTENING; 3LB
1 tablespoon PEPPER BLACK 1 LB CN
2 pounds SALAD DRESSING #2 1/2
3½ teaspoon SALT TABLE 5LB

Directions

12 lb -

TEMPERATURE: 375 F. GRIDDLE

1. PREPARE BACON ACCORDING TO DIRECTIONS ON RECIPE NO. L-2 OR L-3. DRAIN WELL; CHOP COARSELY.

2. CHOP EGGS COARSLEY.

3. COMBINE BACON EGGS, CELERY, SALT, PEPPER, AND SALAD DRESSING; MIX WELL.

REFRIGERATE UNTIL READY TO USE. 4. PLACE ¼ CUP (1-NO. 16 SCOOP) FILLING IN CENTER OF 1 SLICE OF BREAD; SPREAD EVENLY TO EDGES OF BREAD; TOP WITH SECOND SLICE OF BREAD. SET ASIDE FOR USE IN STEP 6.

5. RECONSTITUTE MILK; ADD EGGS, BLEND WELL.

6. DIP SANDWICHES IN EGG IN MILK MIXTURE; DRAIN.

7. DREDGE IN CRUMBS; SHAKE OFF EXCESS.

8. GRILL EACH SANDWICH ON WELL-GREASED GRIDDLE ABOUT 1½ MINUTES ON EACH SIDE OR UNTIL GOLDEN BROWN.

9. CUT EACH SANDWICH IN HALF. SERVE HOT.

NOTE: 1. IN STEP 3, 1 LB 6 OZ FRESH CELERY A.P. WILL YIELD 1 LB CHOPPED CELERY.

NOTE: 2. TO PREVENT SANDWICHES FROM BECOMING SOGGY, DO NOT STACK AFTER GRILLING.

Recipe Number: N00200

SERVING SIZE: 1 SANDWIC

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

Downloaded from Glen's MM Recipe Archive, .

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