Name: Beef Brogul
Ingredients: 1 1/4 ga WATER; BOILING; 3 qt WATER; BOILING; 3 qt WATER; COLD; 6 lb BREAD CUBES; 27 lb BEEF;OVEN ROAST FZ; 1 1/2 lb CHEESE GRATED 1LB; 2 1/2 lb CELERY FRESH; 3 9/16 lb MUSHROOMS 16 OZ; 1 lb ONIONS DRY; 2 lb FLOUR GEN PURPOSE 10LB; 3 oz SOUP GRAVY BASE BEEF; 4 lb SOUP TOMATO VEG #2 1/2; 3 oz SHORTENING; 3LB; 1 lb SHORTENING; 3LB; 1 1/2 ts PEPPER BLACK 1 LB CN; 2 ts POULTRY SEASONING GR.; 2 tb BASIL SWEET GROUND; 3 tb OREGANO GROUND; 1 tb THYME GROUND

Plural leadership is the norm for every church: “appoint elders in every city as I directed you.” “Elders” is plural and “in every town” is singular. It indicates multiple elders serving each church on Crete (1:5). Each reference to local church elders demonstrates plurality as the New Testament practice (see Acts 14:23; 15:22; 20:17 that show this same pattern of plurality). Paul’s reason for plurality within even small congregations makes sense. It provides accountability, support, and encouragement, increased wisdom, and diversity of gifts to increase ministry effectiveness.

Phil Newton

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy			100	Servings

INGREDIENTS

1 1/4	ga	WATER; BOILING
3	qt	WATER; BOILING
3	qt	WATER; COLD
6	lb	BREAD CUBES
27	lb	BEEF;OVEN ROAST FZ
1 1/2	lb	CHEESE GRATED 1LB
2 1/2	lb	CELERY FRESH
3 9/16	lb	MUSHROOMS 16 OZ
1	lb	ONIONS DRY
2	lb	FLOUR GEN PURPOSE 10LB
3	oz	SOUP GRAVY BASE BEEF
4	lb	SOUP TOMATO VEG #2 1/2
3	oz	SHORTENING; 3LB
1	lb	SHORTENING; 3LB
1 1/2	ts	PEPPER BLACK 1 LB CN
2	ts	POULTRY SEASONING GR.
2	tb	BASIL SWEET GROUND
3	tb	OREGANO GROUND
1	tb	THYME GROUND

INSTRUCTIONS

PAN:  12 BY 20 BY 4-INCH STEAM TABLE PAN        TEMPERATURE:  350 F.
GRIDDLE
350 F. OVEN
  :
1.  SLICE BEEF INTO 4 OZ SLICES (1/4 INCH THICK).  SET ASIDE FOR USE IN
STEP 5.
2.  CHOP MUSHROOMS; SAUTE' WITH CELERY AND ONIONS IN SHORTENING OR SALAD
OIL UNTIL TENDER.
3.  ADD GRATED PARMESAN CHEESE, CELERY AND ONIONS TO CUBED BREAD; TOSS
LIGHTLY.
4.  RECONSTITUTE SOUP AND GRAVY BASE.  ADD POULTRY SEASONING AND PEPPER.
ADD TO BREAD MIXTURE; MIX LIGHTLY BUT THOROUGHLY.  DO NOT OVERMIX.
5.  PLACE 1/3 CUP (1-NO. 12 SCOOP) STUFFING IN THE CENTER OF EACH BEEF
SLICE; ROLL TIGHTLY AROUND STUFFING.
6.  DREDGE BEEF ROLLS IN FLOUR; GRILL ON WELL-GREASED GRIDDLE 3 TO 5
MINUTES OR UNTIL BROWNED ON ALL SIDES.  PLACE EQUAL AMOUNT BEEF ROLLS
IN EACH PAN.
7.  COMBINE TOMATO SAUCE MIX, OREGANO, BASIL AND THYME.  ADD WATER; MIX
UNTIL SMOOTH.  ADD WATER, STIRRING CONSTANTLY.  COOK AT MEDIUM HEAT
UNTIL SAUCE COMES TO A BOIL.  SIMMER 1 MINUTE, STIRRING AS NECESSARY.
8.  POUR EQUAL AMOUNT TOMATO SAUCE OVER BEEF ROLLS IN EACH PAN.
9.  COVER.  BAKE 1 1/2 HOURS OR UNTIL TENDER AND HEATED THOROUGHLY.
  :
**ALL NOTES ARE PER 100 PORTIONS.
NOTE:  1. IN STEP 2, 3 LB 7 OZ FRESH CELERY A.P. WILL YIELD 2 LB 8 OZ
CHOPPED CELERY AND 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED
ONIONS.
2.  IN STEP 2, 2 OZ (2/3 CUPS) DEHYDRATED ONIONS MAY BE USED.   SEE
RECIPE NO. A-11.
3.  IN STEP 9, IF CONVECTION OVEN IS USED, BAKE AT 300F. 45 MINUTES OR
UNTIL TENDER OR HEAT THOROUGHLY, ON HIGH FAN, CLOSED VENT.
Recipe Number: L04501
SERVING SIZE: 1 BEEF ROL
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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