Recipe - English Muffin Wpeanut B

100 BREAD ENG MFFN 12OZ #95
5 One fourth pound SYRUP; IMIT MAPLE, #10
3 5/8 cup PEANUT BUTTER #2 1/2

YIELD: 100 PORTIONS ( 6 PANS) EACH PORTION: 1 SANDWICH
PAN SIZE: 18 BY 26INCH SHEET PANS TEMPERATURE: 375 F. OVEN
325 F. GRIDDLE

1. USE TOASTED ENGLISH MUFFINS FOR BREAD.USE RECIPE NO.14.

2. PLACE ENGLISH MUFFIN HALVES ON SHEET PANS IN ROWS, 5 BY 7; TOAST 6 TO 8
MINUTES IN OVEN.SET ASIDE FOR USE IN STEP 3.

3. SPREAD 1 TBSP PEANUT BUTTER AND 1 TBSP HONEY ON EACH ENGLISH MUFFIN.

NOTE: 1. IN STEP 2, ONE RECIPE ENGLISH MUFFINS (RECIPE NO. D21) MAY BE
USED.

2. IN STEP 2, MUFFINS MAY BE TOASTED IN 325 F. CONVECTION OVEN 2 TO 3
MINUTES OR ON LIGHTLY GREASED 325 F. GRIDDLE 3 MINUTES ON EACH SIDE.
Recipe Number: N04805

SERVING SIZE: 1 SANDWICH

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