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CATEGORY CUISINE TAG YIELD
Meats 100 Servings

INGREDIENTS

30 lb BEEF GROUND FZ
3 1/3 lb ONIONS DRY
100 BUN HAMBGR 13OZ #102
15 2/3 lb SOUP TOMATO VEG #2 1/2
1 T PEPPER BLACK 1 LB CN
1 T MUSTARD PREP. 1 LB JAR

INSTRUCTIONS

COMBINE GROUND BEEF AND ONIONS.  COOK IN STEAM-JACKETED KETTLE OR
ROASTING PAN UNTIL MEAT IS BROWNED AND ONIONS ARE TENDER.  DRAIN OR
SKIM OFF EXCESS FAT. ADD PEPPER, MUSTARD, AND TOMATO SOUP, SIMMER 20
MINUTES STIRRING OCCASIONALLY. PLACE 2/3 CUP HOT FILLING ON BOTTOM
HALF OF BUN. COVER WITH TOP HALF OF BUN.  NOTE:  1.  IN STEP 1, 6 1/2
OZ (2 CUPS PLUS 3 TBSP) DEHYDRATED ONIONS  MAY BE USED. RECIPE NO.
A01100.  NOTE:  2.  IN STEP 1, 3 LB 11 OZ DRY ONIONS A.P. WILL YIELD 3
LB 5 OZ  CHOPPED ONIONS.  NOTE:  3.  IN STEP 3, USE 1/2 RECIPE FOR
SANDWICH BUNS (RECIPE NO.  D-G-6(1) ~3).  NOTE:  4.  ONE-NO. 6 SCOOP
MAY BE USED. SEE RECIPE NO. A00400.  Recipe Number: N03100  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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 6
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 22.1mg
Carbohydrates: 1.4g
Fiber: <1g
Sugar: <1g
Protein: <1g


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