Number of servings 70
Amount in one serving between ⅓ and ½ c.
Calories in one serving______
Cost of one serving______
FRIED EGGPLANT
| Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
|---|---|---|---|---|---|
| Eggplant | 14 lb. | ||||
| Water | 2 gal. | ||||
| Salt | 6 c. | ||||
| Eggs | 8 | ||||
| Milk | 1 c. | ||||
| Crumbs, sifted | 1 qt. |
Cut the eggplant in thin slices and pare. Soak it in the strong salt water about two hours. Make a dipping mixture by beating the eggs and milk together. Dip the eggplant in this mixture and then in the crumbs and fry in deep fat.
Number of servings 56
Amount in one serving 2-3 slices
Calories in one serving______
Cost of one serving______
BUTTERED ONIONS
| Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
|---|---|---|---|---|---|
| Onions | 10 lb. | ||||
| Salt | ½ c. | ||||
| Water | 6 qt. | ||||
| Butter substitute | ½ c. | ||||
| Paprika | ½ tbsp. |
Peel the outer skins from the onions and cook in the boiling salted water until tender. Drain and add the butter substitute and paprika.
Number of servings 24
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______