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Title: English Muffin W/peanut B Categories: Yield: 100 Servings 100 BREAD ENG MFFN 12OZ #95 4 2/3 lb JAM CHERRY 1 LB JAR 3 5/8 lb PEANUT BUTTER #2 1/2 YIELD: 100 PORTIONS ( 6 PANS ) EACH PORTION: 1 SANDWICH PAN SIZE: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN 325 F. GRIDDLE 1. USE RECIPE N0. N-14.USE TOASTED ENGLISH MUFFINS FOR BREAD. 2. PLACE ENGLISH MUFFINS HALVES ON SHEET PANS IN ROWS, 5 BY 7; TOAST 6 TO 8 MINUTES IN OVEN. 3. SPREAD 1 TBS PEANUT BUTTER AND 1 TBSP JELLY OR JAM ON EACH ENGLISH MUFFIN. NOTE: IN STEP 2, ONE RECIPE ENGLISH MUFFINS ( RECIPE NO. D-21) MAY6 BE USED. IN STEP 2, MUFFINS MAY BE TOASTED IN 325 F. CONVECTION OVEN 2 TO 3 MINUTES OR ON LIGHTLY GREASED 325 F. GRIDDLE 3 MINUTES ON EACH SIDE. Recipe Number: N04804 SERVING SIZE: 1 SANDWICH From the Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. |