| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | American | 100 | Servings | |
INGREDIENTS
| 18 3/4 | lb | BEEF PATTIES FZ |
| 5 3/16 | lb | CHEESE AMER/SLICE |
| 5 5/8 | lb | TOMATOES FRESH |
| 3 1/4 | lb | LETTUCE FRESH |
| 3 1/3 | lb | ONIONS DRY |
| 3 3/4 | lb | CATSUP TOMATO#10 |
| 4 13/16 | lb | PICKLE CUCUMBER SWEET |
| 1 3/16 | lb | MUSTARD PREP. 1 LB JAR |
INSTRUCTIONS
YIELD: 100 PORTIONS EACH PORTION: 1 HAMBURGER TEMPERATURE: 350 F. 1. GRILL PATTIES 4 MINUTES OR UNTIL BROWNED; TURN;GRILL ON OTHER SIDE 4 MINUTES.AFTER PATTIES ARE TURNED PLACE 1 SLICE CHEESE ON EACH PATTIE.CONTINUE TO GRILL UNTIL CHEESE MELTS. 2. SPREAD 1 TSP MUSTARD ON BOTTOM BUN AND 1 TSBP CATSUP ON TOP BUN. ADD 2 SLICES OF ONION,1 LETTUCE LEAF, 1 SLICE TOMATO AND 2 SLICES PICKLE ON BOTTOM BUN; COVER WITH TOP BUN. 3. SERVE HOT ON BUNS. NOTE: 1. IN STEP 1, CHARBOILER MAY BE USED. FOLLOW MANUFACTURER'S DIRECTION FOR PREPARATION. 2. IN STEP 2, USE 1 RECIPE SANDWICH BUNS (RECIPE NO. D-G-6-(1)-3). 3. IN STEP 3, BUNS MAY BE TOASTED. 4. USE 5 LB 3 OZ (100 SLICES) AMERICAN CHEESE SLICED,USE 3 LB FRESH LETTUCE ( 3LB 4 OZ A.P.), 5LB 9 OZ SLICED FRESH TOMATOES ( 5 LB 10 OZ A.P.), 3 LB SLICED DRY ONIONS (3 LB 5 OZ A.P.),3 LB 2 OZ DILL PICKLES, DRAINED, SLICED CROSSWISE ( 4 LB 13 OZ A..),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: N04609 SERVING SIZE: 1 DELUXE C 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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