Instructions: TEMPERATURE: 350 F. GRIDDLE

1. SLICE BEEF INTO 1/4 INCH THICK SLICES (4 OZ PER SLICE).

2. PLACE 1/2 SLICE HAM AND 1/2 SLICE CHEESE ON EACH SLICE OF BEEF.

3. FOLD BEEF SLICE IN HALF, ENCLOSING HAM AND CHEESE. POUND EDGES OF BEEF TOGETHER TO SEAL.

4. DREDGE BEEF IN INSTANT POTATO GRANULES.

5. RECONSTITUTE MILK; COMBINE WITH EGGS.

6. DIP BEEF MILK AND EGG MIXTURE. DRAIN.

7. DREDGE IN MIXTURE OF BREAD CRUMBS, SALT, AND PEPPER; SHAKE OFF EXCESS.

8. FRY IN SHALLOW FAT ON GRIDDLE 3 MINUTES ON EACH SIDE OR UNTIL GOLDEN BROWN

NOTE:

1. IN STEP 1, BEEF, BONELESS, FROZEN, TOP ROUND, WILL PROVIDE THE MOST UNIFORM SLICE AND PORTION.

NOTE:

2. IN STEP 4, 2 LB (2 QT) FLOUR, WHEAT, GENERAL PURPOSE, SIFTED, MAY BE SUBSTITUTED FOR POTATOES, WHITE, INSTANT, GRANULES.

NOTE:

3. IN STEP 5, 10 OZ (1 1/4 QT) DEHYDRATED EGG MIX COMBINED WITH 1 1/2 QT WARM WATER MAY BE USED FOR WHOLE EGGE. SEE RECIPE CARD

SERVING SIZE: 1 CORDON B

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