| 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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