INGREDIENTS

INSTRUCTIONS

2 tb -
1.  COMBINE BEEF WITH BREAD CRUMBS, SALT, PEPPER, GARLIC, RED PEPPER,
OREGANO, BASIL, THYME, AND ONION POWDER; MIX UNTIL WELL BLENDED.
2.  ADD CELERY, ONIONS, SWEET PEPPERS, EGGS, MILK, WATER, CATSUP, AND
WORCESTERSHIRE SAUCE.  MIX LIGHTLY BUT THOROUGHLY.  AVOID OVERMIXING.
3.  SHAPE INTO 8 LOAVES WEIGHING ABOUT 5 LB 11 OZ EACH; PLACE 4 LOAVES IN
EACH PAN.
4.  BAKE 2 HOURS OR UNTIL MEAT THERMOMETER REGISTERS AN INTERNAL
TEMPERATURE
OF 165F.  SKIM  OFF EXCESS FAT AND LIQUID DURING COOKING PERIOD.
5.  LET STAND 20 MINUTES BEFORE SLICING.
6.  CUT 13 SLICES PER LOAF.
7,  SERVE WITH 1 RECIPE CAJUN CREOLE SAUCE (0-5-2).
  :
NOTE:  1.  IN STEP 2, 1 LB 6 OZ FRESH CELERY A.P. WILL YIELD 1 LB FINELY
CHOPPED CELERY AND 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB FINELY CHOPPED
ONIONS.
2.  IN STEP 2, 2 OZ (2/3 CUPS) DEHYDRATED ONIONS MAY BE USED.  SEE
RECIPE NO. A-11.
3.  IN STEP 2, 1 LB 4 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB
CHOPPED SWEET PEPPERS.
4.  IN STEP 2, 1 1/2 CUPS TOMATO JUICE CONCENTRATE AND 4 1/2 CUPS
WATER MAY BE USED FOR TOMATO JUICE.
5.  OTHER SIZES AND TYPES OF PANS MAY BE USED.  SEE RECIPE NO. A-25.
6.  IN STEP 4, IF CONVECTION OVEN IS USED, BAKE AT 300F. 1 HOUR 15
MINUTES OR UNTIL MEAT THERMOMETER REGISTERS AN INTERNAL TEMPERATURE OF
165F.
ON HIGH FAN, CLOSED VENT.
Recipe Number: L03504
SERVING SIZE: 1 SLICE (6
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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