| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 100 | Servings | ||
INGREDIENTS
| 3 | qt | WATER |
| 29 | lb | BEEF GROUND FZ |
| 3 7/8 | lb | TOMATO PASTE #2 1/2 |
| 1 3/4 | lb | ONIONS DRY |
| 1 | lb | PEPPER SWT GRN FRESH |
| 100 | BREAD SNDWICH 22OZ #51 | |
| 1 | lb | SUGAR; BROWN, 2 LB |
| 1 | ts | PEPPER BLACK 1 LB CN |
| 1/2 | oz | CHILI POWDER |
| 4 | oz | WORCESTERSHIRE SAUCE |
| 1 | c | VINEGAR CIDER |
INSTRUCTIONS
1. COOK GROUND IN ITS OWN FAT IN STEAM JACKETED KETTLE OR ROASTING PAN UNTIL BEEF LOSES ITS PINK COLOR , STIRRING TO BREAK APART. DRAIN OFF EXCESS FAT. SET ASIDE TO BE USED IN STEP #2. 1A. COMBINE ONIONS, PEPPERS, TOMATO PAST, CHILI POWDER, PEPPER, BROWN SUGAR, VINEGAR, WORCESTERSHIRE SAUCE AND WATER. BRING TO A BOIL; REDUCE HEAT; SIMMER 15 MINUTES. STIR OCCASIONALLY. 2. ADD BEEF; COMBINE GENTLY; SIMMER 5 MINUTES OR UNTIL THOROUGHLY HEATED. 3. SPLIT BUNS. 4. PLACE 1/2 CUP (1-NO. B LADLE) MIXTURE ON BOTTOM HALF BUN. TOP WITH OTHER HALF BUN. 5. SERVE HOT ON SPLIT BUNS. NOTE: 1. IN STEP 1, 1 LB 15 OZ DRY ONIONS A.P. WILL YIELD 1 LB 12 OZ CHOPPED ONIONS AND 1 LB 4 OZ SWEET PEPPERS A.P. WILL YIELD 1 LB CHOPPED PEPPERS. NOTE: 2. IN STEP 1, 3 1/2 OZ (1 CUP PLUS 3 TBSP) DEHYDRATED ONIONS AND 3 OZ (2 1/4 CUPS) DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A-11000) OR 3 OZ (2 1/4 CUPS) FROZEN, DICED GREEN PEPPERS MAY BE USED. THAW PEPPERS. NOTE: 3. IN STEP 1, 2-36 OZ CN CANNED TOMATO JUICE CONCENTRATE MAY BE USED FOR TOMATO PASTE. NOTE: 4. IN STEP 3, 1/2 RECIPE SANDWICH BUNS, RECIPE NO. D-G-6(1)-3 MAY BE USED. NOTE: 5. IN STEP 3, BUNS MAY BE TOASTED. Recipe Number: N02400 SERVING SIZE: 1/2 CUP PL 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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