| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
|
100 |
Servings |
INGREDIENTS
| 2 1/4 |
qt |
WATER |
| 3 1/8 |
lb |
HAM SECTIONED CURED |
| 22 1/2 |
lb |
BEEF GROUND FZ |
| 3 15/16 |
lb |
CHEESE MOZZARELLA |
| 4 |
|
EGGS SHELL |
| 1 |
tb |
GARLIC DEHY GRA |
| 1 1/2 |
lb |
ONIONS DRY |
| 2 1/2 |
lb |
BREAD SNDWICH 22OZ #51 |
| 1 |
tb |
PEPPER BLACK 1 LB CN |
| 4 2/3 |
tb |
SALT TABLE 5LB |
INSTRUCTIONS
TEMPERATURE: 325 F. GRIDDLE
1. COMBINE BREAD, GARLIC, AND WATER. LET STAND 10 MINUTES UNTIL WATER IS
ABSORBED.
2. ADD ONIONS, GROUND BEEF, SALT, PEPPER AND EGGS; MIX WELL. SHAPE INTO
200-3 OZ PATTIES.
3. CUT CHEESE SLICES IN HALF. PLACE 100 1/2 SLICES ON 100 PATTIES. PLACE
1/2 CHEESE SLICE ON TOP OF HAM. FOLD HAM AROUND CHEESE. SEE NOTE 4. ADD
REMAINING HAM SLICES. PLACE REMAINING PATTIES ON TOP, ENCLOSE SECURELY
BY SEALING EDGES TOGETHER.
4. GRILL 4 MINUTES ON EACH SIDE OR UNTIL DONE ON LIGHTLY GREASED GRIDDLE.
NOTE: 1. IN STEP 2, 1 LB 15 OZ DRY ONIONS A.P. WILL YIELD 1 LB 12 OZ
MINCED
ONIONS.
2. IN STEP 2, 3 OZ (1 CUP) DEHYDRATED ONIONS MAY BE USED.
3. IN STEP 2, FLATTEN PATTIES NO MORE THAN 3 1/2" DIAMETER TO PREVENT
PATTIES FROM BEING TOO THIN AND DIFFICULT TO HANDLE.
4. IN STEP 3, FOLD HAM AND CHEESE NO LARGER THAN 3 BY 3" TO FIT
INSIDE PATTIES AND ENSURE A GOOD SEAL.
5. IN STEP 4, PATTIES MAY BE BAKED ON 4 SHEET PANS (18 BY 26") IN
375F. OVEN 30 MINUTES OR IN 350F. CONVECTION OVEN 15 MINUTES OR UNTIL DONE
ON
HIGH FAN, CLOSED VENT.
Recipe Number: L18200
SERVING SIZE: 1 CORDON B
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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