Breaded Luncheon Meat L.Meat, Fish, and Poultry No.117
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|Yield: 100 Portions Each Portion: 2 Slices (4 Ounces)|
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|Pan Size: Temp.: 350 'F. Griddle|
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Luncheon Meat, Loave| 24LB | | 1. Cut meat into 2 ounce slices. |
|s, Dutch Loaf | | | |
|--------------------|----------|----------|-----------------------------------|
|Flour, All Purpose | 1LB | 1.00 Qrt | 2. Combine flour and pepper. |
|Pepper, Black, Groun| | 1.33 Tbsp| Dredge meat slices in flour |
|d | | | mixture; shake off excess. |
|--------------------|----------|----------|-----------------------------------|
|Milk, Non Fat, Dry, | 3OZ| 0.75 Cup | 3. Reconstitute milk with warm |
|Milk Powder | | | water; stir in beaten eggs. |
|Warm Water | | 3.75 Cup | 4. Dip floured meat slices in |
|Eggs, Large, Brown, | 1LB 8OZ| 3.00 Cup | egg and milk mixture, drain. |
|Fresh | | | Dredge in crumbs; shake off |
|Bread Crumbs | 1LB 8OZ| 1.50 Qrt | excess. |
|--------------------|----------|----------|-----------------------------------|
|Shortening, Emulsifi| 10OZ| 1.25 Cup | 5. Grill on lightly greased |
|ed | | | griddle 3 minutes each side |
| | | | or until browned. |
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VARIATION
1. GRILLED BOLOGNA: In Step 1, omit luncheon meat. Use 25 lb
thawed bologna. Cut edges to prevent curling. Omit Steps 2
thru 4. Follow Step 5. EACH PORTION: 2 Slices.
2. GRILLED LUNCHEON MEAT (CANNED LUNCHEON MEAT): Follow Step 1.
Omit ingredients in Steps 2 thru 4. Follow Step 5.