| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 100 | Servings | ||
INGREDIENTS
| 18 3/4 | lb | BEEF PATTIES FZ |
| 5 5/8 | lb | TOMATOES FRESH |
| 3 1/4 | lb | LETTUCE FRESH |
| 3 | lb | ONIONS DRY |
| 100 | BUN HAMBGR 13OZ #102 | |
| 6 1/4 | c | CATSUP TOMATO#10 |
| 3 1/8 | lb | PICKLE CUCUMBER SWEET |
| 2 1/8 | c | MUSTARD PREP. 1 LB JAR |
INSTRUCTIONS
TEMPERATURE: 350 F. GRIDDLE : 1. GRILL 3 1/2 MINUTES OR UNTIL BROWNED; TURN; GRILL ON OTHER SIDE 3 1/2 MINUTES. 2. SPREAD 1 TSP MUSTARD ON BOTTOM BUN AND 1 TBSP CATSUP ON TOP BUN. ADD 2 SLICES ONION, 1 LETTUCE LEAF, 1 SLICE TOMATO AND 2 SLICES PICKLE ON BOTTOM BUN. PLACE GRILLED HAMBURGER ON BOTTOM BUN; COVER WITH TOP BUN. NOTE: 1. IN STEP 1, CHARBROILER MAY BE USED. FOLLOW MANUFACTURER'S DIRECTIONS FOR PREPARATION. 2. IN STEP 2, USE 1 RECIPE SANDWICH BUNS (RECIPE NO. D-G-6(1)-3). 3. IN STEP 2, BUNS MAY BE TOASTED. 4. USE 3 LB FRESH LETTUCE (3 LB 4 OZ A.P.), 5 LB 9 OZ SLICED FRESH TOMATOES ( 5 LB 10 OZ A.P.), 3 LB SLICED ONIONS ( 3 LB 5OZ A.P.), 3 LB 2 OZ DILL PICKLES, DRAINED, SLICED CROSSWISE ( 4 LB 13 OZ A.P.), 3 LB 12 OZ ( 6 1/4 CUPS) CATSUP, 1 LB 3 OZ (2 1/8 CUPS) MUSTARD, PREPARED, AND 100 SANDWICH BUNS. Recipe Number: N02901 SERVING SIZE: 1 QTR POUN 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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