INGREDIENTS

INSTRUCTIONS

COOK RICE ACCORDING TO DIRECTIONS IN RECIPE NO. E00500. THOROUGHLY
COMBINE RICE WITH GROUND BEEF, ONIONS, PEPPERS, SALT, EGGS, GARLIC AND
WORCESTERSHIRE SAUCE. DO NOT OVERMIX. SHAPE INTO 200 BALLS WEIGHING
ABOUT 3 2/3 OZ EACH (1-NO. 8 SCOOP). PLACE AN EQUAL QUANTITY OF BALLS
IN EACH PAN. BAKE 30 MINUTES OR UNTIL BROWN. DRAIN OR SKIM OFF EXCESS
FAT. MIX 2 1/2 GAL (7-NO. 3 CYL CN) CONDENSED TOMATO SOUP, 2 QT WATER
AND 1/4 CUP WORCESTERSHIRE SAUCE. HEAT; POUR 2 1/2 QT SAUCE OVER MEAT
BALLS IN EACH PAN. BAKE 45 MINUTES OR UNTIL DONE.  NOTE:  1.  IN STEP
3, 1 LB 11 OZ DRY ONIONS A.P. WILL YIELD 1 LB 8 OZ  CHOPPED ONIONS AND
1 LB 13 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 1  LB 8 OZ CHOPPED
PEPPERS.  NOTE:  2.  IN STEP 3, 3 OZ (1 CUP) DEHYDRATED ONIONS AND 4 OZ
(3 CUPS)  DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A01100) OR 1 LB 8 OZ
FROZEN  DICED GREEN PEPPERS MAY BE USED.  NOTE:  3.  IN STEP 3, 2/3
TBSP (4 CLOVES) DRY GARLIC MAY BE USED.  MINCE AND MIX WITH OTHER
INGREDIENTS IN STEP 3.  NOTE:  4.  IN STEP 6, 4 1/4-36 OZ CN CANNED
TOMATO JUICE CONCENTRATE  MAY BE USED.  NOTE:  5.  OTHER SIZES AND
TYPES OF PANS MAY BE USED. SEE RECIPE NO.  A02500.  Recipe Number:
L02901  SERVING SIZE: 100  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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