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Add a photoServings: 12
Ingredients
- 2 3/4 quart WATER, Hot
- 36 x Large eggs SHELL
- 60 x Large eggs SHELL
- 10 ounce Lowfat milk, DRY NON-FAT L HEAT
- 1 lb CELERY FRESH
- 2 lb BREAD SNDWICH 22OZ #51
- 200 slc BREAD SNDWICH 22OZ #51
- 2 lb SHORTENING, 3LB
- 1 Tbsp. PEPPER BLACK 1 LB CN
- 2 lb SALAD DRESSING #2 1/2
- 3 1/2 tsp SALT TABLE 5LB
Directions
- TEMPERATURE: 375 F. GRIDDLE
- 1. PREPARE BACON ACCORDING TO DIRECTIONS ON RECIPE NO. L-2 Or possibly L-3. DRAIN WELL; CHOP COARSELY.
- 2. CHOP Large eggs COARSLEY.
- 3. COMBINE BACON Large eggs, CELERY, SALT, PEPPER, AND SALAD DRESSING; MIX WELL. Chill Till READY TO USE.
- 4. PLACE 1/4 C. (1-NO. 16 SCOOP) FILLING IN CENTER OF 1 SLICE OF BREAD; SPREAD Proportionately TO EDGES OF BREAD; TOP WITH SECOND SLICE OF BREAD. SET ASIDE FOR USE IN STEP 6.
- 5. RECONSTITUTE Lowfat milk; Add in Large eggs, BLEND WELL.
- 6. DIP SANDWICHES IN EGG IN Lowfat milk Mix; DRAIN.
- 7. DREDGE IN CRUMBS; SHAKE OFF EXCESS.
- 8. GRILL EACH SANDWICH ON WELL-GREASED GRIDDLE ABOUT 1 1/2 Min ON EACH SIDE Or possibly Till Golden.
- 9. CUT EACH SANDWICH IN HALF. SERVE Warm.
- NOTE:
- 1. IN STEP 3, 1 LB 6 Ounce FRESH CELERY A.P. WILL YIELD 1 LB Minced CELERY.
- NOTE:
- 2. TO PREVENT SANDWICHES FROM BECOMING SOGGY, Don't STACK AFTER GRILLING.
- SERVING SIZE: 1 SANDWIC
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 822g | |
| Recipe makes 12 servings | |
| Calories 1517 | |
| Calories from Fat 1199 | 79% |
| Total Fat 134.88g | 169% |
| Saturated Fat 31.77g | 127% |
| Trans Fat 25.39g | |
| Cholesterol 1669mg | 556% |
| Sodium 2027mg | 84% |
| Potassium 789mg | 23% |
| Total Carbs 29.68g | 8% |
| Dietary Fiber 1.2g | 4% |
| Sugars 18.25g | 12% |
| Protein 51.2g | 82% |
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