| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 100 | Servings | ||
INGREDIENTS
| 1 | ga | WATER; HOT |
| 25 | lb | BEEF LIVER SLICED |
| 8 | lb | ONIONS DRY |
| 2 1/4 | lb | FLOUR GEN PURPOSE 10LB |
| 1/2 | lb | SHORTENING; 3LB |
| 2 | lb | SHORTENING; 3LB |
| 2 | tb | PEPPER BLACK 1 LB CN |
| 1/4 | c | PAPRIKA GROUND |
| 6 | tb | SALT TABLE 5LB |
INSTRUCTIONS
PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 375 F. GRIDDLE 350 F. OVEN 1. DREDGE LIVER IN MIXTURE OF FLOUR, SALT, PEPPER, AND PAPRIKA; SHAKE OFF EXCESS. BROWN ON WELL GREASED GRIDDLE. 2. OVERLAP ABOUT 50 SLICES IN EACH PAN. 3. SAUTE' ONIONS IN SHORTENING OR SALAD OIL UNTIL TENDER; SPREAD AN EQUAL QUANTITY OVER LIVER IN EACH PAN. 4. POUR HOT WATER OVER LIVER AND ONIONS IN EACH PAN; COVER. 5. BAKE 30 MINUTES OR UNTIL LIVER IS FORK-TENDER. NOTE: 1. IN STEP 3, 8 LB 14 OZ DRY ONIONS A.P. WILL YIELD 8 LB THINLY SLICED ONIONS. NOTE: 2. IN STEP 3, 1 LB (5 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A-11. NOTE: 3. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25. Recipe Number: L10700 SERVING SIZE: 1 SLICE (4 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:
“You’re never too old for God”