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Add a photoПорций: 12
Ингредиенты
- 5 quart WATER, Hot
- 4 lb CHEESE MOZZARELLA
- 50 x Large eggs SHELL
- 1 1/4 lb Lowfat milk, DRY NON-FAT L HEAT
- 2 ounce Lowfat milk, DRY NON-FAT L HEAT
- 1 ounce GARLIC DEHY GRA
- 7 1/8 lb MUSHROOMS 16 Ounce
- 2 5/8 lb ONIONS DRY
- 2 3/4 lb FLOUR GEN PURPOSE 10LB
- 2 ounce SUGAR, GRANULATED 10 LB
- 7 1/2 ounce SHORTENING, 3LB
- 1/2 ounce BAKING SODA
- 2 tsp SALT TABLE 5LB
Инструкции
- PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 400 F. OVEN 325 F. OVEN
- 1. COMBINE MUSHROOMS, ONIONS, GARLIC AND CHEESE. SPREAD EQUAL PORTIONS (ABOUT 2 1/2 Quart) Proportionately OVER BOTTOM OF EACH GREASED AND FLOURED PAN.
- 2. COMBINE FLOUR, Lowfat milk, SALT, SUGAR AND SODA IN MIXER BOWL.
- 3. CUT IN SHORTENING Till Proportionately DISTRIBUTED AND GRANULAR IN APPEARANCE.
- 4. RECONSTITUTE Lowfat milk.
- 5. Add in Large eggs TO Lowfat milk; BLEND.
- 6. GRADUALLY Add in EGG-Lowfat milk Mix TO FLOUR Mix. SCRAPE DOWN BOWL; BEAT1 MINUTE OF MEDIUM SPEED.
- 7. POUR EQUAL QUANTITY (ABOUT 2 1/2 Quart) BATTER OVER CHEESE AND VEGETABLE Mix IN EACH PAN.
- 8. BAKE AT 400 F. 15 MINUUTES; REDUCE HEAT TO 325 F.; BAKE 50 Min. LET STAND 5 Min TO SET. CUT 5 BY 5.
- NOTE:
- 1. IN STEP 1, 2 LB 15 Ounce DRY ONIONS A.P. WILL YIELD 2 LB 10 Ounce Minced ONIONS.
- NOTE:
- 2. IN BAKING, FLOUR Mix WILL SINK TO BOTTOM AND FORM A 1/4- INCH THICK CRUST UNDERNEATH A CUSTARD-TYPE FILLING.
- SERVING SIZE: 1 SQUARE (
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1284g | |
| Recipe makes 12 servings | |
| Calories 1426 | |
| Calories from Fat 634 | 44% |
| Total Fat 70.93g | 89% |
| Saturated Fat 27.57g | 110% |
| Trans Fat 5.92g | |
| Cholesterol 953mg | 318% |
| Sodium 1855mg | 77% |
| Potassium 1595mg | 46% |
| Total Carbs 112.64g | 30% |
| Dietary Fiber 7.2g | 24% |
| Sugars 18.86g | 13% |
| Protein 87.02g | 139% |
