| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
100 |
Servings |
INGREDIENTS
| 25 |
lb |
BEEF;OVEN ROAST FZ |
| 25 |
lb |
TURKEY BNLS RAW FZ |
| 2 |
ts |
GARLIC DEHY GRA |
| 6 |
lb |
TOMATOES FRESH |
| 4 |
lb |
LETTUCE FRESH |
| 4 |
lb |
ONIONS DRY |
| 4 |
lb |
PEPPER SWT GRN FRESH |
| 8 1/2 |
lb |
TORILLAS CORN FZ |
| 1 |
tb |
SOUP GRAVY BASE BEEF |
| 2 |
c |
SALAD OIL; 1 GAL |
| 1/4 |
c |
SOY SAUCE |
| 1/2 |
c |
WORCESTERSHIRE SAUCE |
INSTRUCTIONS
1. SLICE BEEF OR TURKEY 5/8 " THICK
2. COMBINE OIL
BASE
MINIMUM OF TWO HOURS.
4. SAUTEE MEAT 4 MINS ON A 375 DEGREE GRILL LIGHTLY COATED WITH OIL.
5. SAUTEE PEPPERS AND ONIONS IN OIL 2 MINS
6. HEAT TORTILLA SHELLS IN STEAMER 2 MINUTES
SALAD OIL.
7. PLACE 2 OZ OF COOKED MEAT ON EACH SHELL
1/4 CUP OF SAUTEED VEGETABLES
VEGETABLES
Recipe Number: S00048
SERVING SIZE: 4 OZ,2 EA
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“God Answers Knee Mail”