Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 30 pounds | FISH FILLETS FLAT FZ |
| 2¾ pounds | CHEESE CHEDDER |
| 2¼ teaspoon | ONIONS DRY |
| ¼ cup | SUGAR; GRANULATED 10 LB |
| 2 pounds | POTATO CHIP #7/8 |
| 4½ cup | SALAD OIL; 1 GAL |
| 1¼ cup | CATSUP TOMATO#10 |
| 1½ tablespoon | MUSTARD FLOUR |
| 2 cups | VINEGAR CIDER |
| 1 tablespoon | PAPRIKA GROUND |
| 3⅓ teaspoon | SALT TABLE 5LB |
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN 1. PREPARE ½ RECIPE FOR FRENCH DRESSING (RECIPE NO. M05800).
2. SEPARATE FILLETS; CUT INTO 4½ OZ PORTION, IF NECESSARY. DIP FILLETS IN FRENCH DRESSING; PLACE IN SINGLE LAYER ON SHEET PAN.
3. COMBINE CHIPS AND CHEESE. SPRINKLE 1 QT MIXTURE OVER FISH IN EACH PAN.
4. BAKE 10 MINUTES OR UNTIL FILLETS FLAKE EASILY WHEN TESTED WITH A FORK.
NOTE: 1. IN STEP 1, 2 QT READY-TO-USE FRENCH DRESSING MAY BE USED.
NOTE: 2. IN STEP 2, OTHER TYPES OF FISH FILLETS MAY BE USED. BAKING TIME WILL VARY WITH TYPE & THICKNESS OF FISH.
NOTE: 3. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD A02500.
NOTE: 4. IN STEP 3, IF CONVECTION OVEN IS USED, BAKE 7 MINUTES, OR UNTIL FILLETS FLAKE EASILY WHEN TESTED WITH A FORK, ON HIGH FAN, CLOSED VENT.
Recipe Number: L12500
SERVING SIZE: 5 ½ OZ
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .