| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | 100 | Servings | ||
INGREDIENTS
| 2 1/4 | qt | WATER |
| 3 1/8 | lb | HAM SECTIONED CURED |
| 22 1/2 | lb | BEEF GROUND FZ |
| 3 15/16 | lb | CHEESE MOZZARELLA |
| 4 | EGGS SHELL | |
| 1 | tb | GARLIC DEHY GRA |
| 1 1/2 | lb | ONIONS DRY |
| 2 1/2 | lb | BREAD SNDWICH 22OZ #51 |
| 1 | tb | PEPPER BLACK 1 LB CN |
| 4 2/3 | tb | SALT TABLE 5LB |
INSTRUCTIONS
TEMPERATURE: 325 F. GRIDDLE 1. COMBINE BREAD, GARLIC, AND WATER. LET STAND 10 MINUTES UNTIL WATER IS ABSORBED. 2. ADD ONIONS, GROUND BEEF, SALT, PEPPER AND EGGS; MIX WELL. SHAPE INTO 200-3 OZ PATTIES. 3. CUT CHEESE SLICES IN HALF. PLACE 100 1/2 SLICES ON 100 PATTIES. PLACE 1/2 CHEESE SLICE ON TOP OF HAM. FOLD HAM AROUND CHEESE. SEE NOTE 4. ADD REMAINING HAM SLICES. PLACE REMAINING PATTIES ON TOP, ENCLOSE SECURELY BY SEALING EDGES TOGETHER. 4. GRILL 4 MINUTES ON EACH SIDE OR UNTIL DONE ON LIGHTLY GREASED GRIDDLE. NOTE: 1. IN STEP 2, 1 LB 15 OZ DRY ONIONS A.P. WILL YIELD 1 LB 12 OZ MINCED ONIONS. 2. IN STEP 2, 3 OZ (1 CUP) DEHYDRATED ONIONS MAY BE USED. 3. IN STEP 2, FLATTEN PATTIES NO MORE THAN 3 1/2" DIAMETER TO PREVENT PATTIES FROM BEING TOO THIN AND DIFFICULT TO HANDLE. 4. IN STEP 3, FOLD HAM AND CHEESE NO LARGER THAN 3 BY 3" TO FIT INSIDE PATTIES AND ENSURE A GOOD SEAL. 5. IN STEP 4, PATTIES MAY BE BAKED ON 4 SHEET PANS (18 BY 26") IN 375F. OVEN 30 MINUTES OR IN 350F. CONVECTION OVEN 15 MINUTES OR UNTIL DONE ON HIGH FAN, CLOSED VENT. Recipe Number: L18200 SERVING SIZE: 1 CORDON B From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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