| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | French | 100 | Servings | |
INGREDIENTS
| 20 | lb | BEEF GROUND FZ |
| 8 | EGGS SHELL | |
| 1 3/8 | lb | TOMATO PASTE #2 1/2 |
| 3/4 | ts | GARLIC DEHY GRA |
| 8 | lb | TOMATOES # 10 CAN |
| 2 1/2 | lb | ONIONS DRY |
| 12 | oz | ONIONS DRY |
| 2 1/4 | lb | BREAD SNDWICH 22OZ #51 |
| 100 | BUN HAMBGR 13OZ #102 | |
| 2 | oz | SUGAR; GRANULATED 10 LB |
| 1/2 | oz | SALAD OIL; 1 GAL |
| 2 | oz | SHORTENING; 3LB |
| 1 | tb | PEPPER BLACK 1 LB CN |
| 1 | ts | PEPPER BLACK 1 LB CN |
| 3 | BAY LEAVES | |
| 2 | tb | BASIL SWEET GROUND |
| 2 | tb | OREGANO GROUND |
| 3 | oz | SALT TABLE 5LB |
| 1 | oz | SALT TABLE 5LB |
INSTRUCTIONS
1. PREPARE TOMATO SAUCE BY FOLLOWING STEPS 1 THROUGH 4 OF RECIPE NO. L-39000 RESERVE FOR USE IN STEP 5. 2. PREPARE MEATBALLS BY FOLLOWING STEPS 4 THROUGH 7 OF RECIPE NO. L-39000, COOKING MEATBALLS AN ADDITIONAL 10 MINUTES. KEEP MEATBALLS HOT FOR USE IN STEP 4. 3. SLICE ROLLS IN HALF LENGTHWISE SO THAT THE BOTTOM HALF IS THICKER THAN THE TOP HALF. 4. PLACE 3 MEATBALLS ON BOTTOM HALF OF EACH ROLL. 5. POUR 1/2 CUP (1-NO. B LADLE) SAUCE OVER MEATBALLS. COVER WITH TOP HALF OF ROLL. 6. SERVE HOT. NOTE: 1. IN STEP 1, 3/4 RECIPE TOMATO SAUCE, RECIPE NO. L-39, STEPS 1-4 MAY BE USED FOR PIZZA SAUCE. 2. IN STEP 3, 25 LB FRENCH BREAD MAY BE USED. CUT BREAD LENGTHWISE SO BOTTOM HALF IS THICKER THAN TOP HALF. CUT LOAVES CROSSWISE INTO EQUAL PIECES TO YIELD 100 PORTIONS. 3. IN STEP 3, BREAD MAY BE HEATED FPR 10 MINUTES IN 325 F. OVEN. Recipe Number: N02200 SERVING SIZE: 1 SANDWICH 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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