| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | 100 | Servings | ||
INGREDIENTS
| 7 | c | WATER |
| 12 | lb | PORK BUTTS FZ |
| 18 | lb | HAM SECTIONED CURED |
| 18 | EGGS SHELL | |
| 1 1/4 | c | MILK; DRY NON-FAT L HEAT |
| 1 1/4 | lb | ONIONS DRY |
| 2 | lb | BREAD SNDWICH 22OZ #51 |
| 1 | lb | SUGAR; BROWN, 2 LB |
| 1 | tb | PEPPER BLACK 1 LB CN |
| 1/2 | c | MUSTARD FLOUR |
| 1 1/2 | c | VINEGAR CIDER |
INSTRUCTIONS
PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN : 1. RECONSTITUTE MILK IN MIXER BOWL. 2. ADD BREAD; MIX TO MOISTEN; LET STAND 5 MINUTES; MIX UNTIL SMOOTH. 3. ADD ONIONS, EGGS, HAM, PORK, AND PEPPER. MIX AT MEDIUM SPEED UNTIL WELL BLENDED. 4. SHAPE INTO 8-4 LB 14 OZ LOAVES; PLACE 4 LOAVES, CROSSWISE, IN EACH PAN. 5. COMBINE BROWN SUGAR, MUSTARD FLOUR AND VINEGAR. BLEND WELL. SPOON 6 TBSP MIXTURE OVER EACH LOAF. 6. BAKE 1 1/2 HOURS. BASTE EACH LOAF WITH BROWN SUGAR MIXTURE AT LEAST TWICE DURING COOKING PERIOD. 7. REMOVE EXCESS LIQUID. COOL SLIGHTLY. CUT 13 SLICES PER LOAF. : NOTE: 1. IN STEP 3, 1 LB 6 OZ DRY ONIONS A.P. WILL YIELD 1 LB 4 OZ CHOPPED ONIONS. NOTE: 2. IN STEP 3, 1 1/2 OZ (2/3 CUP PLUS 3 TBSP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A01100. NOTE: 3. IN STEP 3, 22 LB 8 OZ CANNED HAM OR BONELESS COOKED HAM WILL YIELD ABOUT 18 LB COOKED HAM. NOTE: 4. IN STEP 3, 13 LB 4 OZ PORK BUTT A.P. WILL YIELD 12 LB PORK BUTT, GROUND. NOTE: 5. IN STEP 3, 12 LB DICED PORK, GROUND MAY BE USED FOR PORK BUTT. NOTE: 6. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A02500. Recipe Number: L06700 SERVING SIZE: 1 SLICE (5 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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