| 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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