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CATEGORY CUISINE TAG YIELD
Meats 100 Servings

INGREDIENTS

1 1/2 qt WATER
18 lb PORK BUTTS FZ
4 3/4 lb ONIONS DRY
100 BUN HAMBGR 13OZ #102
1/16 lb SUGAR; BROWN, 2 LB
9 lb CATSUP TOMATO#10
12 oz MUSTARD PREP. 1 LB JAR
12 oz VINEGAR CIDER

INSTRUCTIONS

1.  USE 18 LB OF COOKED, CHOPPED, OR FINELY DICED PORK BUTT OR GROUND PORK.
2.  COMBINE ONIONS, CATSUP, MUSTARD, BROWN SUGAR, VINEGAR, AND WATER; ADD
TO
PORK; STIR TO MIX WELL.
3.  COVER SIMMER 45 MINUTES; STIR OCCASIONALLY TO PREVENT BURNING.
4.  PLACE 2/3 CUP (1-NO. 6 SCOOP). MIXTURE ON BOTTOM HALF BUN.  TOP WITH
SECOND HALF.
5.  SERVE HOT ON SPLIT, TOASTED BUNS.
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: N02701
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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