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Cannonball Sandwich (meat

January 27, 2023

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	t	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	T	PEPPER BLACK 1 LB CN
1	t	PEPPER BLACK 1 LB CN
3		BAY LEAVES
2	T	BASIL SWEET GROUND
2	T	OREGANO GROUND
3	oz	SALT TABLE 5LB
1	oz	SALT TABLE 5LB

INSTRUCTIONS

PREPARE TOMATO SAUCE BY FOLLOWING STEPS 1 THROUGH 4 OF RECIPE NO.
L-39000 RESERVE FOR USE IN STEP 5. 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. SLICE
ROLLS IN HALF LENGTHWISE SO THAT THE BOTTOM HALF IS THICKER THAN THE
TOP HALF. PLACE 3 MEATBALLS ON BOTTOM HALF OF EACH ROLL. POUR 1/2 CUP
(1-NO. B LADLE) SAUCE OVER MEATBALLS. COVER WITH TOP HALF OF ROLL.
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.

A Message from our Provider:

“Never give the devil a ride — he will always want to drive.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 14 Calories From Fat: 5 Total Fat: <1g Cholesterol: <1mg Sodium: 440.1mg Potassium: 23.2mg Carbohydrates: 2g Fiber: <1g Sugar: 1.2g Protein: <1g