Yield: 100 Servings
Measure | Ingredient |
---|---|
3¼ pounds | BUTTER PRINT SURE |
1 tablespoon | GARLIC DEHY GRA |
13 pounds | BREAD FRENCH 12 OZ #59 |
\N 2 | SPLIT ROLLS. |
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 400 F. OVEN :
1. PLACE BUTTER OR MARGARINE IN MIXER BOWL. WHIP AT MEDIUM SPEED UNTIL CREAMY. ADD GARLIC; BLEND THOROUGHLY.
2. SLICE EACH LOAF IN HALF LENGTHWISE. PLACE 5 HALF LOAVES ON EACH PAN. SPREAD EACH HALF LOAF WITH ABOUT 2 OZ (½ CUP) GARLIC-BUTTER MIXTURE.
3. HEAT 10 TO 15 MINUTES OR UNTIL EDGES ARE TOASTED TO A GOLDEN BROWN.
CUT EACH HALF LOAF IN 8 SLICES. 4. SERVE HOT.
* ALL NOTES ARE PER 100 PORTIONS.
NOTE: 1. IN STEP 1, 4 TBSP (12 CLOVES) DRY GARLIC, MINCED, MAY BE USED.
SAUTE' GARLIC 5 MINUTES. ADD TO WHIPPED BUTTER. FOLLOW STEPS 2 THROUGH 4.
NOTE: 2. IN STEP 2, 100 HARD ROLLS MAY BE SPLIT AND USED. EACH PORTION: Recipe Number: D00700
SERVING SIZE: 2 SLICES
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .