| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Spanish | 100 | Servings | ||
INGREDIENTS
| 19 1/8 | lb | TOMATOES # 10 CAN |
| 12 | oz | ONIONS DRY |
| 1 1/8 | lb | PEPPER SWT GRN FRESH |
| 1/2 | c | FLOUR GEN PURPOSE 10LB |
| 2 | oz | SUGAR; GRANULATED 10 LB |
| 1 | c | SHORTENING; 3LB |
| 1 | ts | PEPPER BLACK 1 LB CN |
| 4 | ts | SALT TABLE 5LB |
INSTRUCTIONS
30 lb - PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 325 F. OVEN 1. ADD SUGAR TO TOMATOES; HEAT TO BOILING. 2. SAUTE' ONIONS AND PEPPERS IN SHORTENING OR SALAD OIL UNTIL TENDER. 3. STIR FLOUR INTO SAUTEED' MIXTURE; COOK ABOUT 2 MINUTES. 4. COMBINE TOMATOES, AND PEPPER WITH ONION MIXTURE. BRING TO A BOIL, STIRRING CONSTANTLY.. 5. PLACE 100 HAMBURGERS ON END IN EACH PAN. POUR AN EQUAL QUALITY SAUCE OVE HAMBURGERS IN PAN. 6. BAKE 30 MINUTES OR UNTIL TENDER. NOTE: 1. IN STEP 2, 13 OZ DRY ONIONS A.P. WILL YIELD 12 OZ CHOPPED ONIONS AND 1 LB 4 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB CHOPPED PEPPERS. NOTE: 2. IN STEP 2, 1 1/2 OZ (1/3 CUP PLUS 3 TBSP) DEHYDRATED ONIONS AND 2 1/2 OZ (2 CUPS) DEHYDRATED GREEN PEPPERS (SEE RECIPE CARD A-11) OR 1 LB (3 CUPS) FROZEN DICED GREEN PEPPERS MAY BE USED. NOTE: 3. IN STEP 5, REMOVE FAT FROM CANNED HAMBURGERS BY PLACING UNOPENED CANS IN HOT WATER FOR 5 MINUTES. NOTE: 4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD A-25. Recipe Number: L04900 SERVING SIZE: 2 PATTIES 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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