INGREDIENTS

INSTRUCTIONS

PAN:  18 BY 24-INCH ROASTING PAN           TEMPERATURE:  375 F. OVEN
1.  COOK RICE ACCORDING TO DIRECTIONS IN RECIPE NO. E00500.
2.  THOROUGHLY COMBINE RICE WITH GROUND BEEF, ONIONS, PEPPERS, SALT, EGGS,
GARLIC AND WORCESTERSHIRE SAUCE. DO NOT OVERMIX.
3.  SHAPE INTO 200 BALLS WEIGHING ABOUT 3 2/3 OZ EACH (1-NO. 8 SCOOP).
4.  PLACE AN EQUAL QUANTITY OF BALLS IN EACH PAN. BAKE 30 MINUTES OR UNTIL
BROWN. DRAIN OR SKIM OFF EXCESS FAT.
5.  MIX 2 1/2 GAL (7-NO. 3 CYL CN) CONDENSED TOMATO SOUP, 2 QT WATER AND
1/4 CUP WORCESTERSHIRE SAUCE. HEAT; POUR 2 1/2 QT SAUCE OVER MEAT BALLS IN
EACH PAN.
6.  BAKE 45 MINUTES OR UNTIL DONE.
NOTE:  1.  IN STEP 3, 1 LB 11 OZ DRY ONIONS A.P. WILL YIELD 1 LB 8 OZ
CHOPPED
ONIONS AND 1 LB 13 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB 8 OZ CHOPPED
PEPPERS.
NOTE:  2.  IN STEP 3, 3 OZ (1 CUP) DEHYDRATED ONIONS AND 4 OZ (3 CUPS)
DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A01100) OR 1 LB 8 OZ FROZEN DICED
GREEN PEPPERS MAY BE USED.
NOTE:  3.  IN STEP 3, 2/3 TBSP (4 CLOVES) DRY GARLIC MAY BE USED. MINCE AND
MIX WITH OTHER INGREDIENTS IN STEP 3.
NOTE:  4.  IN STEP 6, 4 1/4-36 OZ CN CANNED TOMATO JUICE CONCENTRATE MAY BE
USED.
NOTE:  5.  OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
A02500.
Recipe Number: L02901
SERVING SIZE: 100
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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