Update my dinner status, I'm making this tonight.
Servings: 100 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 2 3/4 qt WATER; WARM
- 12 lb -
- 36 EGGS SHELL
- 60 EGGS SHELL
- 10 oz MILK; DRY NON-FAT L HEAT
- 1 lb CELERY FRESH
- 2 lb BREAD SNDWICH 22OZ #51
- 200 sl BREAD SNDWICH 22OZ #51
- 2 lb SHORTENING; 3LB
- 1 tb PEPPER BLACK 1 LB CN
- 2 lb SALAD DRESSING #2 1/2
- 3 1/2 ts SALT TABLE 5LB
Preparation
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 1/4 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 1 1/2 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 (actually used today!). Downloaded from G Internet, G Internet.
