Recipe - Chipper Perch

30 pound FISH FILLETS FLAT FZ
2 Three fourths pound CHEESE CHEDDER
2 One fourth teaspoon ONIONS DRY
One fourth cup SUGAR; GRANULATED 10 LB
2 pound POTATO CHIP #7/8
4 One half cup SALAD OIL; 1 GAL
1 One fourth cup CATSUP TOMATO#10
1 One half tablespoon MUSTARD FLOUR
2 cup VINEGAR CIDER
1 tablespoon PAPRIKA GROUND
3 1/3 teaspoon SALT TABLE 5LB

PAN: 18 BY 26INCH SHEET PAN TEMPERATURE: 375 F. OVEN

1. PREPARE One half RECIPE FOR FRENCH DRESSING (RECIPE NO. M05800).

2. SEPARATE FILLETS; CUT INTO 4 One half OZ PORTION, IF NECESSARY. DIP FILLETS
IN FRENCH DRESSING; PLACE IN SINGLE LAYER ON SHEET PAN.

3. COMBINE CHIPS AND CHEESE. SPRINKLE 1 QT MIXTURE OVER FISH IN EACH PAN.

4. BAKE 10 MINUTES OR UNTIL FILLETS FLAKE EASILY WHEN TESTED WITH A FORK.

NOTE: 1. IN STEP 1, 2 QT READYTOUSE FRENCH DRESSING MAY BE USED.

NOTE: 2. IN STEP 2, OTHER TYPES OF FISH FILLETS MAY BE USED. BAKING TIME
WILL VARY WITH TYPE & THICKNESS OF FISH.

NOTE: 3. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD
A02500.

NOTE: 4. IN STEP 3, IF CONVECTION OVEN IS USED, BAKE 7 MINUTES, OR UNTIL
FILLETS FLAKE EASILY WHEN TESTED WITH A FORK, ON HIGH FAN, CLOSED VENT.

Recipe Number: L12500

SERVING SIZE: 5 One half OZ

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.