| 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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