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Name: Chicken Fried Steaks (Deh
Prep time: 45 min
Total time: 45 min
Yield: 100
Cuisine: American
Ingredients: 7 1/2 c Water; 6 1/2 oz MILK; DRY NON-FAT L HEAT; 11 lb -; 4 oz Salt; 1 tb Salt; 2 1/2 lb BREAD SNDWICH 22OZ #51; 20 EGGS SHELL; 4 ga WATER; WARM; 2 lb SHORTENING; 3LB; 1 tb PEPPER BLACK 1 LB CN

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INGREDIENTS

7 1/2 c Water
6 1/2 oz MILK; DRY NON-FAT L HEAT
11 lb -
4 oz Salt
1 tb Salt
2 1/2 lb BREAD SNDWICH 22OZ #51
20 EGGS SHELL
4 ga WATER; WARM
2 lb SHORTENING; 3LB
1 tb PEPPER BLACK 1 LB CN

Servings

INSTRUCTIONS

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 (2 1/2 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 (actually used today!). Downloaded from G Internet, G Internet.

NOTES

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Chicken Fried Steaks (Deh

7 1/2 c Water 
6 1/2 oz MILK; DRY NON-FAT L HEAT 
11 lb - 
4 oz Salt 
1 tb Salt 
2 1/2 lb BREAD SNDWICH 22OZ #51 
20  EGGS SHELL 
4 ga WATER; WARM 
2 lb SHORTENING; 3LB 
1 tb PEPPER BLACK 1 LB CN

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 (2 1/2 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 G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (237g)
Recipe Makes: 100 Servings

Calories: 166
Calories from Fat: 113 (68%)

Amt Per Serving		% DV

	Total Fat 12.5g	17 %
	Saturated Fat 5g	25 %
	Monounsaturated Fat 5.5g
	Polyunsanturated Fat 1.5g
Cholesterol 45.3mg		14 %
Sodium 66.9mg		2 %
Potassium 266.7mg		7 %
Total Carbohydrate 9.7g		3 %
	Dietary Fiber 2.2g	9 %
	Sugars, other 7.6g
Protein 5.1g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 166

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