Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 7¼ cup | WATER; WARM |
| 5 gallons | WATER; UKEWARM |
| 10 \N | EGGS SHELL |
| 1⅓ cup | MILK; DRY NON-FAT L HEAT |
| 4 pounds | BREAD SNDWICH 22OZ #51 |
| 2¼ pounds | FLOUR GEN PURPOSE 10LB |
| 3 tablespoons | PEPPER BLACK 1 LB CN |
| 6 tablespoons | SALT TABLE 5LB |
12½ lb -
PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. DEEP FAT 350 F. OVEN
1. USE CANNED DEHYDRATED PORK CHOPS. REHYDRATE BY COVERING WITH SALTED LUKEWARM (90 F.) WATER (ABOUT 5 GAL WATER AND 5 OZ (½ CUP) SALT. SOAK 20 MINUTES OR UNTIL ALL CHOPS ARE SOFT. DRAIN.
2. RECONSTITUTE MILK; COMBINE WITH EGGS.
3. DIP CHOPS IN MILK AND EGG MIXTURE. DRAIN.
4. DREDGE CHOPS IN CRUMB; SHAKE OFF EXCESS.
5. DEEP FAT FRY 2 MINUTES OR UNTIL GOLDEN BROWN AND FULLY COOKED.
Recipe Number: L08601
SERVING SIZE: 2 CHOPS
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .