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Name: French Toasted Bacon and Eg
Prep time: 30 min
Total time: 30 min
Yield: 100
Cuisine: French
Ingredients: 10 oz MILK; DRY NON-FAT L HEAT; 1 lb CELERY FRESH; 2 3/4 qt WATER; WARM; 2 lb BREAD SNDWICH 22OZ #51; 36 EGGS SHELL; 2 lb SHORTENING; 3LB; 12 lb -; 1 tb PEPPER BLACK 1 LB CN; 60 EGGS SHELL; 2 lb SALAD DRESSING #2 1/2; 200 sl BREAD SNDWICH 22OZ #51; 3 1/2 ts Salt

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INGREDIENTS

10 oz MILK; DRY NON-FAT L HEAT
1 lb CELERY FRESH
2 3/4 qt WATER; WARM
2 lb BREAD SNDWICH 22OZ #51
36 EGGS SHELL
2 lb SHORTENING; 3LB
12 lb -
1 tb PEPPER BLACK 1 LB CN
60 EGGS SHELL
2 lb SALAD DRESSING #2 1/2
200 sl BREAD SNDWICH 22OZ #51
3 1/2 ts Salt

Servings

INSTRUCTIONS

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.

NOTES

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French Toasted Bacon and Eg

10 oz MILK; DRY NON-FAT L HEAT 
1 lb CELERY FRESH 
2 3/4 qt WATER; WARM 
2 lb BREAD SNDWICH 22OZ #51 
36  EGGS SHELL 
2 lb SHORTENING; 3LB 
12 lb - 
1 tb PEPPER BLACK 1 LB CN 
60  EGGS SHELL 
2 lb SALAD DRESSING #2 1/2 
200 sl BREAD SNDWICH 22OZ #51 
3 1/2 ts Salt

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 <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 (236g)
Recipe Makes: 100 Servings

Calories: 215
Calories from Fat: 141 (66%)

Amt Per Serving		% DV

	Total Fat 15.7g	21 %
	Saturated Fat 6g	30 %
	Monounsaturated Fat 6.7g
	Polyunsanturated Fat 1.8g
Cholesterol 187.9mg		58 %
Sodium 142.3mg		5 %
Potassium 325.2mg		9 %
Total Carbohydrate 8g		2 %
	Dietary Fiber 0.1g	1 %
	Sugars, other 7.8g
Protein 10.5g		15 %
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Calories per serving: 215

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