1 1/4 ga WATER; BOILING
4 1/2 lb BREAD CUBES
2 c EGGS SHELL
3 lb CELERY FRESH
3 lb ONIONS DRY
6 lb CORN BREAD MIX YELLOW
5 oz SOUP GRAVY BASE CHICKEN
2 c SALAD OIL; 1 GAL
1 tb PEPPER BLACK 1 LB CN
1 oz POULTRY SEASONING GR.
PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 350 F. OVEN
:
1. SAUTE’ CELERY AND ONIONS IN SALAD OIL OR MELTED SHORTENING UNTIL
TENDER.
2. COMBINE BREADS, PEPPER AND POULTRY SEASONING. TOSS LIGHTLY.
3. POUR SAUTE’ED VEGETABLES OVER BREAD MIXTURE; TOSS LIGHTLY.
4. RECONSTITUTE SOUP AND GRAVY BASE TO MAKE STOCK.
5. MIX STOCK AND EGGS TOGETHER; POUR OVER BREAD AND VEGETABLE MIXTURE; MIX
LIGHTLY BUT WELL.
6. PLACE EQUAL AMOUNT MIXTURE IN EACH WELL-GREASED PAN.
7. BAKE 1 HOUR OR UNTIL TOP IS LIGHTLY BROWNED.
8. CUT EACH PAN. 5 BY 10.
:
**ALL NOTES ARE PER 100 PORTIONS.
NOTE: 1. IN STEP 1, 4 LB 2 OZ FRESH CELERY A.P. WILL YIELD 3 LB FINELY
CHOPPED CELERY, AND 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB FINELY
CHOPPED
ONIONS.
NOTE: 2. IN STEP 1, 6 2/3 OZ (2 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE
RECIPE NO. A-11.
3. IN STEP 3, AMOUNT OF LIQUID MAY VARY WITH DRYNESS OF BREAD.
4. IN STEP 7, IF CONVECTION OVEN IS USED, BAKE AT 300 F. 1 HOUR OR
UNTIL LIGHTLY BROWNED ON HIGH FAN, OPEN VENT.
5. CORNBREAD MAY BE PREPARED THE DAY BEFORE. PREPARE 1/2 RECIPE
CORNBREAD ( RECIPE NO. D-14 OR D-15).
Recipe Number: O02000
SERVING SIZE: 1 SQUARE (
From the Army
Yields
100 Servings