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CATEGORY CUISINE TAG YIELD
Meats 100 Servings

INGREDIENTS

18 3/4 lb BEEF PATTIES FZ
5 9/16 lb TOMATOES FRESH
3 1/4 lb LETTUCE FRESH
3 lb ONIONS DRY
100 BUN HAMBGR 13OZ #102
1 c CATSUP TOMATO#10
3 1/8 lb PICKLE CUCUMBER SWEET
1 c MUSTARD PREP. 1 LB JAR
4 MINUTES.

INSTRUCTIONS

YIELD: 100 PORTIONS                          EACH PORTION: 1 HAMBUGER
*                                            TEMPERATURE: 350 F. GRIDDLE
1.  GRILL PATTIES 4 MINUTES OR UNTIL BROWNED; TURN; GRILL ON OTHER SIDE
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 HAMBUGER ON BOTTOM BUN; COVER WITH TOP BUN.
3.  SERVE HOT ON BUNS.
NOTE: 1.  IN STEP 1, CHARBOILER MAY BE USED.FOLLOW MANUFACTURER'S
DIRECTIONS
FOR PREPARATION.
2.  IN STEP 3, USE 1 RECIPE SANDWICH BUNS (RECIPE NO. D-G-6-(1)-3).
3.  IN STEP 3, BUNS MAY BE TOASTED.
4.  IN STEP 2, USE 3 LB FRESH LETTUCE (3 LB 4OZ A.P.), 5 LB 9 OZ
SLICED FRESH TOMATOES (5 LB 10 OZ A.P.), 3 LB SLICED DRY ONIONS ( 3LB 5 OZ
A.P.), 3 LB 2 OZ DILLPICKLES, DRAINED, SLICED CROSSWISE ( 4LB 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: N04608
SERVING SIZE: 1 DELUXE H
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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