Banana drop cookies

Yield: 100 Servings

Measure Ingredient
12 EGGS SHELL
3 pounds BANANAS FRESH
4 pounds FLOUR GEN PURPOSE 10LB
3 pounds SUGAR; GRANULATED 10 LB
1½ pounds SHORTENING; 3LB
¼ cup BAKING POWDER
2¼ teaspoon BAKING SODA
3 tablespoons IMITATION VANILLA
1 ounce SALT TABLE 5LB

PAN: 18 BY 24-INCH SHEET PAN TEMPERATURE: 400 F. OVEN 1. PLACE INGREDIENTS IN MIXER BOWL IN ORDER LISTED. MIX AT LOW SPEED 1 TO 2 MINUTES OR UNTIL THOROUGHLY BLENDED. SCRAPE DOWN BOWL ONCE DURING MIXING.

2. DROP BY TABLESPOONS IN ROWS, 4 BY 6 ONTO LIGHTLY GREASED PANS.

3. BAKE ABOUT 12 MINUTES OR UNTIL DONE.

4. LOOSEN COOKIES FROM PAN WHILE STILL WARM.

NOTE: 5 LB BANANAS A.P. (15 BANANAS) WILL YEILD 3 LB MASHED POTATOES.

Recipe Number: H01100

SERVING SIZE: 2 COOKIES

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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