| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 100 | Servings | ||
INGREDIENTS
| 2 | qt | WATER |
| 30 3/4 | lb | PORK BUTTS FZ |
| 6 1/2 | lb | ONIONS DRY |
| 100 | BUN HAMBGR 13OZ #102 | |
| 2 | oz | SUGAR; BROWN, 2 LB |
| 12 | lb | CATSUP TOMATO#10 |
| 2 | c | MUSTARD PREP. 1 LB JAR |
| 2 | c | VINEGAR CIDER |
INSTRUCTIONS
1. USE 30 LB 13 OZ (17-29 OZ CN) CANNED PORK WITH NATURAL JUICES. DRAIN. 2. COMBINE ONIONS, CATSUP, MUSTARD, BROWN SUGAR, VINEGAR, AND WATER; ADD TO PORK; STIR TO MIX WELL. 3. COVER; SIMMER 25 MINUTES; STIR OCCASIONALLY TO PREVENT BURNING. 4. PLACE 2/3 CUP (1-NO. 6 SCOOP) HOT MIXTURE ON BOTTOM HALF BUN. TOP WITH SECOND HALF. 5. SERVE HOT IMMEDIATELY. NOTE: 1. IN STEP 2, 7 LB 4 OZ DRY ONIONS A.P. WILL YIELD 6 LB 8 OZ CHOPPED ONIONS. NOTE: 2. IN STEP 2, 13 OZ (4 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A-11000. NOTE: 3. IN STEP 3, MIXTURE MAY BE COOKED IN 350 F. OVEN UNTIL THOROUGHLY HEATED. NOTE: 4. IF DESIRED, BUNS MAY BE TOASTED IN STEP 4. Recipe Number: N02702 SERVING SIZE: 2/3 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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