| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | 100 | Servings | ||
INGREDIENTS
| 7 1/2 | c | WATER; WARM |
| 28 | lb | BEEF GROUND FZ |
| 10 | EGGS SHELL | |
| 6 1/2 | oz | MILK; DRY NON-FAT L HEAT |
| 3 | lb | ONIONS DRY |
| 2 | lb | BREAD SNDWICH 22OZ #51 |
| 1 | tb | PEPPER BLACK 1 LB CN |
| 1/3 | c | WORCESTERSHIRE SAUCE |
| 4 | oz | SALT TABLE 5LB |
INSTRUCTIONS
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350F. GRIDDLE 1. RECONSTITUTE MILK. 2. ADD MILK TO BREAD; LET STAND 5. MINUTES. 3. COMBINE BREAD MIXTURE WITH BEEF, ONIONS, EGGS, SALT, PEPPER, AND WORCESTERSHIRE SAUCE; MIX LIGHTLY BUT THOROUGHLY. 4. SHAPE INT OVAL PATTIES 1 INCH THICK WEIGHING 6 OZ. 5. COOK PATTIES ON LIGHTLY GREASED GRIDDLE (350 F.). GRILL 8 MINUTES ON EAC SIDE OR UNTIL STEAKS ARE WELL DONE. NOTE: 1. IN STEP 3, 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB FINELY CHOPPE ONIONS. NOTE: 2. IN STEP 3, 6 OZ (2 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A01100. NOTE: 3. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A02500. NOTE: 4. IN STEP 4, STEAKS MAY BE MEASURED WITH NO. 6 SCOOP. SEE RECIPE NO. A00400. NOTE: 5. IN STEP 5, IF CONVECTION OVEN IS USED, BAKE AT 325 F. Recipe Number: L03701 SERVING SIZE: 1 STEAK (4 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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