BLAND LS SALISBURY STEAK (289)    RECIPE (114)

• LONALAC, POWDER
  QUANTITY:   .46875
  ASSOCIATED NUTRIENT:   LONALAC (RECONSTITUTED)
  NUTRIENT AMOUNT IN LBS.:   .46875
• WATER, TAP
  QUANTITY:   .40625
  ASSOCIATED NUTRIENT:   WATER
• BREAD, LO NA, SLICED
  QUANTITY:   17
  ASSOCIATED NUTRIENT:   BREAD, SALT FREE
• BEEF, GROUND, FROZEN
  QUANTITY:   18.75
  ASSOCIATED NUTRIENT:   BEEF, GROUND, REGULAR, BAKED, WELL DONE
  NUTRIENT AMOUNT IN LBS.:   18.75
• EGG MIX, FROZEN, WHOLE EGGS
  QUANTITY:   1
  ASSOCIATED NUTRIENT:   EGGS, WHOLE, LARGE, RAW, FRESH, AND FRZ
  NUTRIENT AMOUNT IN LBS.:   .85

1) RECONSTITUTE LONALAC POWDER WITH WATER.
         ON EACH SIDE OR UNITL DONE.
2) ADD MILK TO LS BREAD (CUBED) ; LET STAND 5 MINUTES.
3) COMBINE BEEF AND EGGS TOGETHER WITH MOISTENED LS BREAD AND MIX TO 
   DISTRIBUTE. DO NOT OVERMIX.
4) SHAPE INTO OVAL 4 OZ PATTIES (USING NO.10 SCOOP OR PATTY MACHINE).
   PLACE ON LIGHTLY GREASED BAKING SHEETS. BAKE AT 325F FOR 45
   MINUTES IN OVEN 0R 350F. 
  
   NOTE: PATTIES MAY BE COOKED ON GRIDDLE (350F) FOR 10 MINUTES