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CATEGORY CUISINE TAG YIELD
Dairy 100 Servings

INGREDIENTS

2 1/4 ga WATER; HOT
1 qt CHEESE GRATED 1LB
4 7/8 lb TOMATO PASTE #2 1/2
1 ts GARLIC DEHY GRA
2 lb ONIONS DRY
1/4 c SUGAR; GRANULATED 10 LB
1/2 ts PEPPER RED GROUND
1 tb BASIL SWEET GROUND
1 tb OREGANO GROUND
3 tb SALT TABLE 5LB

INSTRUCTIONS

30 lb -
1.  BROWN VEAL IN STEAM-JACKETED KETTLE.  DRAIN OR SKIM OFF EXCESS FAT.
2.  ADD ONIONS; SAUTE' UNTIL TENDER.
3.  MIX SALT, SUGAR, RED PEPPER, GARLIC, OREGANO, BASIL, TOMATO PASTE AND
WATER.  ADD TO VEAL; BRING TO A BOIL.  REDUCE HEAT; COVER; SIMMER 1 HOUR
15 MINUTES OR UNTIL VEAL IS TENDER.
4.  PLACE 4 1/2 QT OF VEAL MIXTURE IN 4 STEAM TABLE PANS (12 BY 20 BY 2
1/2")
5.  SPRINKLE 1 CUP CHEESE OVER MIXTURE IN EACH PAN.  SERVE IMMEDIATELY.
  :
**ALL NOTES ARE PER 100 PORTIONS.
NOTE:  1.  IN STEP 2, 4 OZ (1 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE
RECIPE NO. A01100.
NOTE:  2.  IN STEP 2, 2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB FINELY
CHOPPED ONIONS.
NOTE:  3.  IN STEP 3, 1 1/3 TBSP (2 CLOVES) MINCED DRY GARLIC MAY BE USED.
FRY WITH ONIONS IN STEP 2.
NOTE:  4.  IN STEP 3, 2-36 OZ CN CANNED TOMATO JUICE CONCENTRATE MAY BE
USED.
Recipe Number: L10500
SERVING SIZE: 2/3 CUP
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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