Yield: 100 Servings
Measure | Ingredient |
---|---|
4½ cup | WATER; WARM |
1 pounds | CHEESE GRATED 1LB |
12 \N | EGGS SHELL |
4½ ounce | MILK; DRY NON-FAT L HEAT |
20 pounds | CAULIFLOWER FZ |
4 pounds | FLOUR GEN PURPOSE 10LB |
1 tablespoon | PEPPER BLACK 1 LB CN |
2½ ounce | SALT TABLE 5LB |
TEMPERATURE: 375 F. DEEP FAT
:
1. RECONSTITUTE MILK; ADD EGGS. MIX WELL.
2. CUT LARGE CAULIFLOWER PIECES IN HALF. DIP IN MILK AND EGG MIXTURE; DRAIN
WELL.
3. COMBINE FLOUR, SALT, PEPPER, AND CHEESE. DREDGE CAULIFLOWER IN FLOUR MIXTURE; SHAKE OFF EXCESS.
4. FRY 3 MINUTES OR UNTIL GOLDEN BROWN. DRAIN ON ABSORBENT PAPER. SERVE IMMEDIATELY.
NOTE: FRY IN SMALL BATCHES. THE PRODUCT LOSES CRISPNESS IF ALLOWED TO STAND
ON STEAM TABLE.
Recipe Number: Q02000
SERVING SIZE: 4 PIECES (
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .