Recipe - Congee With Bok Choy (Two Rice)

20 EGGS SHELL
3 pound FLOUR GEN PURPOSE 10LB
One half pound NUTS MIX SHELL #10
1 One half pound CHOCOLATE CHIPS; 12 OZ
5 pound SUGAR; BROWN, 2 LB
3 cup SALAD OIL; 1 GAL
1 ounce BAKING POWDER
2 tablespoon IMITATION VANILLA
1 ounce SALT TABLE 5LB

PAN: 18 BY 26INCH SHEET PAN TEMPERATURE: 350 F.
OVEN

1. SIFT TOGETHER FLOUR, BAKING POWDER, AND SALT INTO MIXER BOWL.

2. ADD NUTS AND EGGS; ADD CHOCOLATE FLAVORED BAKING CHIPS, BROWN SUGAR,
AND
VANILLA. STIR INTO MIXTURE.

3. SPREAD ABOUT 6 LB 8 OZ BATTER INTO 6LB 8 OZ BATTER INTO EACH WELL
GREASED SHEET PAN.

4. BAKE 30 MINUTES OR UNTIL DONE.

5. COOL; CUT 6 BY 18.

Recipe Number: H00401

SERVING SIZE: 2 BARS

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