Recipe - Chicken Fried Steaks (Deh

4 ga WATER; WARM
7 One half cup WATER
11 pound
20 EGGS SHELL
6 One half ounce MILK; DRY NONFAT L HEAT
2 One half pound BREAD SNDWICH 22OZ #51
2 pound SHORTENING; 3LB
1 tablespoon PEPPER BLACK 1 LB CN
1 tablespoon SALT TABLE 5LB
4 ounce SALT TABLE 5LB

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 One half CUPS) CANNED DEHYDRATED EGG MIX COMBINED
WITH 3 CUPS WARM WATER MAY BE USED FOR WHOLE EGGS. SEE RECIPE
NO. A8.

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 Glen's MM Recipe Archive, http://www.erols.com/hosey.