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Add a photoServings: 12
Ingredients
- 7 1/2 c. WATER
- 25 lb BEEF,OVEN ROAST FZ
- 3 1/8 lb HAM SECTIONED CURED
- 3 1/8 lb CHEESE AMER/SLICE
- 20 x Large eggs SHELL
- 6 ounce Lowfat milk, DRY NON-FAT L HEAT
- 2 lb POTATO INST GRA #10
- 3 lb BREAD SNDWICH 22OZ #51
- 2 lb SHORTENING, 3LB
- 1 Tbsp. PEPPER BLACK 1 LB CN
- 3 ounce SALT TABLE 5LB
Directions
- TEMPERATURE: 350 F. GRIDDLE
- 1. SLICE BEEF INTO 1/4 INCH THICK SLICES (4 Ounce PER SLICE).
- 2. PLACE 1/2 SLICE HAM AND 1/2 SLICE CHEESE ON EACH SLICE OF BEEF.
- 3. FOLD BEEF SLICE IN HALF, ENCLOSING HAM AND CHEESE. Lb. EDGES OF BEEF TOGETHER TO SEAL.
- 4. DREDGE BEEF IN INSTANT POTATO GRANULES.
- 5. RECONSTITUTE Lowfat milk; COMBINE WITH Large eggs.
- 6. DIP BEEF Lowfat milk AND EGG Mix. DRAIN.
- 7. DREDGE IN Mix OF BREAD CRUMBS, SALT, AND PEPPER; SHAKE OFF EXCESS.
- 8. FRY IN SHALLOW FAT ON GRIDDLE 3 Min ON EACH SIDE Or possibly Till Golden
- NOTE:
- 1. IN STEP 1, BEEF, BONELESS, Frzn, TOP ROUND, WILL PROVIDE THE MOST UNIFORM SLICE AND PORTION.
- NOTE:
- 2. IN STEP 4, 2 LB (2 Quart) FLOUR, WHEAT, GENERAL PURPOSE, SIFTED, MAY BE SUBSTITUTED FOR POTATOES, WHITE, INSTANT, GRANULES.
- NOTE:
- 3. IN STEP 5, 10 Ounce (1 1/4 Quart) DEHYDRATED EGG MIX COMBINED WITH 1 1/2 Quart Hot WATER MAY BE USED FOR WHOLE EGGE. SEE RECIPE CARD
- SERVING SIZE: 1 CORDON B
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