| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
100 |
Servings |
INGREDIENTS
| 30 |
lb |
HAM SECTIONED CURED |
| 3 1/2 |
c |
TOMATO PASTE #2 1/2 |
| 1/2 |
lb |
CELERY FRESH |
| 1/2 |
lb |
ONIONS DRY |
| 2 |
lb |
SUGAR; GRANULATED 10 LB |
| 1/4 |
lb |
SHORTENING; 3LB |
| 2 |
tb |
ALL SPICE GROUND |
| 1 |
tb |
PEPPER RED GROUND |
| 2 |
tb |
CLOVES GROUND |
| 6 |
tb |
CHILI POWDER |
| 1 1/2 |
c |
MUSTARD PREP. 1 LB JAR |
| 1 1/2 |
qt |
VINEGAR CIDER |
INSTRUCTIONS
PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. GRIDDLE
200 F. OVEN
1. SPLIT CASING; PEEL FROM HAMS. CUT HAMS INTO STEAK WEIGHING ABOUT 4 OZ
EACH.
2. GRILL 2 MINUTES ON EACH SIDE ON A LIGHTLY GREASED GRIDDLE. PLACE
STEAK, OVERLAPPING, IN PANS. SET ASIDE FOR USE IN STEP 4.
3. COMBINE SUGAR, CHILI POWDER, CLOVES, ALLSPICE, RED PEPPER MUSTARD,
TOMATO
PASTE, VINEGAR, ONIONS, AND CELERY. BRING TO A BOIL; REDUCE HEAT; SIMMER
15
MINUTES.
4. POUR 2 QT SAUCE OVER STEAKS IN EACH PAN. COVER.
5. PLACE IN OVEN 15 MINUTES OR UNTIL THOROUGHLY HEATED. SERVE SAUCE WITH
STEAKS.
NOTE: 1. IN STEP 3, 1-36 OZ CN CANNED TOMATO JUICE CONCENTRATE MAY BE
USED.
NOTE: 2. IN STEP 3, 9 OZ DRY ONIONS A.P. WILL YIELD 8 OZ CHOPPED ONIONS
AND
11 OZ FRESH CELERY A.P. WILL YIELD 8 OZ FINELY CHOPPED CELERY.
NOTE: 3. IN STEP 3, 1 OZ (1/3 CUP) DEHYDRATED ONIONS MAY BE USED. SEE
RECIP
NO. A01100.
NOTE: 4. IN STEP 3, BARBECUE SAUCE MIX MAY BE USED FOR ALL INGREDIENTS.
PREPARE 1 GAL SAUCE ACCORDING TO MANUFACTURER'S INSTRUCTIONS.
NOTE: 5. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
A02500.
Recipe Number: L07001
SERVING SIZE: 1 STEAK (4
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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