| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
100 |
Servings |
INGREDIENTS
| 2 |
qt |
WATER |
| 30 |
lb |
BEEF GROUND FZ |
| 6 1/2 |
lb |
ONIONS DRY |
| 100 |
|
BUN HAMBGR 13OZ #102 |
| 2 |
oz |
SUGAR; BROWN, 2 LB |
| 12 |
lb |
CATSUP TOMATO#10 |
| 2 |
c |
MUSTARD PREP. 1 LB JAR |
| 2 |
c |
VINEGAR CIDER |
| 1 |
oz |
SALT TABLE 5LB |
INSTRUCTIONS
1. COOK BEEF IN ITS OWN FAT UNTIL BEEF LOSES ITS PINK COLOR, STIRING TO
BREAK APART. DRAIN OR SKIM OFF EXCESS FAT.
2. COMBINE ONIONS, CATSUP, MUSTARD, SALT, BROWN SUGAR, VINEGAR, AND WATER;
ADD TO BEEF; STIR TO MIX WELL.
3. COVER SIMMER 45 MINUTES. STIR OCCASIONALLY TO PREVENT BURNING.
4. PLACE 2/3 CUP (1-NO. 6 SCOOP) MIXTURE ON BOTTOM HALF BUN. TOP WITH
SECOND HALF.
5. SERVE HOT IMMEDIATELY.
NOTE: 1. IN STEP 2, 7 LB 4 OZ DRY ONIONS A.P. WILL YIELD 6 LB 8 OZ
CHOPPED
ONIONS.
NOTE: 2. IN STEP 2, 13 OZ (4 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE
RECIPE NO. A-11000.
NOTE: 3. IN STEP 3, MIXTURE MAY BE COOKED IN 350 F. OVEN UNTIL THOROUGHLY
HEATED.
NOTE: 4. IF DESIRED, BUNS MAY BE TOASTED IN STEP 4.
Recipe Number: N02700
SERVING SIZE: 2/3 CUP PL
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:
“Hell! . . . I’d forgotten about that!”