CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy |
Italian |
|
100 |
Servings |
INGREDIENTS
1 1/2 |
ga |
WATER; BOILING |
1 |
ga |
WATER; COLD |
34 1/3 |
lb |
VEAL CUTLETS FZ |
1 1/2 |
lb |
CHEESE MOZZARELLA |
100 |
|
BUN HAMBGR 13OZ #102 |
4 |
lb |
SOUP TOMATO VEG #2 1/2 |
1 1/3 |
tb |
BASIL SWEET GROUND |
1 1/3 |
tb |
OREGANO GROUND |
2 |
ts |
THYME GROUND |
INSTRUCTIONS
TEMPERATURE: 350 F. DEEP FAT
1. COMBINE SAUCE MIX AND COLD WATER; MIX UNTIL SMOOTH.
2. ADD BOILING WATER, STIRRING CONSTANTLY.
3. ADD OREGANO, BASIL, AND THYME; STIR WELL.
4. COOK OVER MEDIUM HEAT UNTIL SAUCE BOILS; SIMMER 1 MINUTE OR UNTIL
THICKENED. SET ASIDE FOR USE IN STEP 6.
5. FRY STEAKS 5 TO 7 MINUTES OR UNTIL LIGHTLY BROWNED. COOL SLIGHTLY; CUT
EACH EACH STEAK IN HALF DIAGONALLY.
6. SPLIT FRENCH ROLLS ALMOST THROUGH. SPREAD 1 OZ (2 TBSP-1-AA-LADLE)
SAUCE
ON BOTTOM HALF OF EACH ROLL. ADD 2 STEAK HALVES; LADLE 2 OZ (1/4 CUP-1-A
LADDLE) SAUCE OVER STEAK HALVES.
7. SPRINKLE ABOUT 1 TBSP CHEESE OVER EACH SANDWICH; CLOSE TOP. SERVE
IMMEDIATELY.
NOTE: 1. IN STEP 1 THROUGH 4, 2 1/2 RECIPES PIZZA SAUCE (RECIPE NO.
001200) MAY BE USED.
NOTE: 2. IN STEP 7, 1 LB 8 OZ MOZZARELLA CHEESE, SHREDDED MAY BE USED
FOR PIZZA BLEND CHEESE.
Recipe Number: N04400
SERVING SIZE: 1 SANDWICH
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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