| 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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