INGREDIENTS

INSTRUCTIONS

PAN:  18 BY 26-INCH SHEET PAN               TEMPERATURE:  375 F. OVEN
1.  COOK BEEF IN ITS OWN FAT UNTIL BEEF LOSES ITS PINK COLOR, STIRRING TO
BREAK APART.  DRAIN OR SKIM OFF EXCESS FAT.
2.  ADD SOUP AND GRAVY BASE, PEPPER, OREGANO, GARLIC, AND CATSUP.  MIX
WELL;
BRING TO A SIMMER SET ASIDE FOR USE IN STEP 4.
3.  SPLIT ROLLS IN HALF.
4.  SPREAD 1/3 CUP (1-NO. 12 SCOOP) BEEF MIXTURE ON  BOTTOM HALF OF EACH
ROLL. PLACE 4 ONION RINGS, 8 PIECES SWEET PEPPER, 4 SLICES TOMATO, AND 2
1/2
SLICES CHEESE ON TOP OF BEEF MIXTURE.
5.  SPRINKLE LIGHTLY WITH OREGANO.
6.  TOP WITH OTHER HALF OF ROLL.
7.  WRAP EACH SANDWICH IN FOIL; BAKE 20 MINUTES. SERVE HOT.
NOTE:  1.  IN STEP 4:  3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB THINLY
SLICED
ONION RINGS; 3 LB 11 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 3 LB PEPPER
RINGS;
20 LB 4 OZ FRESH TOMATOES A.P. WILL YIELD 20 LB THINLY SLICED TOMATOES.
NOTE:  2.  IN STEP 4, THINLY SLICED SWISS, CHEDDAR OR AMERICAN CHEESE MAY
BE
USED.
NOTE:  3.  IN STEP 4, 16 LB (3 GAL) MOZZARELLA CHEESE, SHREDDED OR PIZZA
BLEND
CHEESE MAY BE USED.
Recipe Number: N03900
SERVING SIZE: 1 SANDWICH
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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