| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Spanish |
|
100 |
Servings |
INGREDIENTS
| 4 |
ga |
WATER; UKEWARM |
| 19 1/8 |
lb |
TOMATOES # 10 CAN |
| 12 |
oz |
ONIONS DRY |
| 1 1/8 |
lb |
PEPPER SWT GRN FRESH |
| 2 |
oz |
FLOUR GEN PURPOSE 10LB |
| 2 |
oz |
SUGAR; GRANULATED 10 LB |
| 8 |
oz |
SHORTENING; 3LB |
| 1 |
c |
SHORTENING; 3LB |
| 1 |
ts |
PEPPER BLACK 1 LB CN |
| 4 |
ts |
SALT TABLE 5LB |
| 4 |
oz |
SALT TABLE 5LB |
INSTRUCTIONS
7 lb -
PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 325 F. OVEN
1. REHYDRATE CANNED DEHYDRATED BEEF PATTIES BY SOAKING IN LUKEWARM WATER
WITH
SALT FOR 20 TO 30 MINUTES OR UNTL PATTIES ARE MOISTENED. DRAIN WELL.
2. ADD SUGAR TO TOMATOES; HEAT TO BOILING.
3. SAUTE' ONIONS AND PEPPERS IN SHORTENING OR SALAD OIL UNTIL TENDER.
4. STIR FLOUR IN TO SAUTEED' MIXTURE; COOK ABOUT 2 MINUTES.
5. COMBINE TOMATOES, SALT, AND PEPPER WITH ONION MIXTURE. BRING TO A
BOIL,
STIRRING CONSTANTLY.
6. PLACE 100 HAMBURGERS ON END IN EACH PAN. POUR AN EQUAL QUANTITY SAUCE
OVER HAMBURGERS IN EACH PAN.
7. BAKE 30 MINUES UNTIL TENDER.
NOTE: 1. IN STEP 2, 13 OZ DRY ONIONS A.P. WILL YIELD 12 OZ CHOPPED ONIONS
AND 1 LB 4 OZ A.P. FRESH SWEET PEPPERS WILL YIELD 1 LB CHOPPED PEPPERS.
NOTE: 2. IN STEP 2, 1 1/2 OZ (1/3 CUP PLUS 3 TBSP) DEHYDRATED ONIONS AND
2 1/2 OZ (2 CUPS) DEHYDRATED GREEN PEPPERS (SEE RECIPE CARD A-11) OR 1 LB
(3 CUPS) FROZEN DICED GREEN PEPPERS MAY BE USED.
NOTE: 3. IN STEP 5, REMOVE FAT FROM CANNED HAMBURGERS BY PLACING UNOPENED
CANS IN HOT WATER FOR 5 MINUTES.
NOTE: 4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD A-25.
Recipe Number: L04901
SERVING SIZE: 2 PATTIES
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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