Pan: 18 By 24 Inch Roasting Pan Griddle: 350 F. Oven: 350 F.

1. Use Canned Beef Steaks, Dehydrated. Rehydrate By Soaking In Lukewarm Water And Salt 30 Minutes. Drain Well.

2. Dredge Steaks In Mixture Of Flour, Salt, And Pepper. Shake Off Excess.

3. Reconstitute Milk; Add Eggs, Blend Thoroughly.

4. Combine Bread Crumbs, Salt, And Pepper.

5. Dip Steaks In Egg And Milk Mixture; Then In Seasoned Bread Crumbs.

6. Brown Steaks Evenly On Both Sides On Well Greased Griddle.

7. Overlap Steaks In Lightly Greased Pans. Cover Pans Tightly.

8. Bake 2 Hours Or Until Steaks Are Tender.

With 3 Cups Warm Water May Be Used For Whole Eggs. See Recipe No. A-8.

AO2500.