| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
100 |
Servings |
INGREDIENTS
| 4 |
ga |
WATER; BOILING |
| 2 |
c |
WATER |
| 30 |
lb |
BEEF GROUND FZ |
| 3/4 |
lb |
ONION GREEN FRESH |
| 4 |
ts |
GARLIC DEHY GRA |
| 8 |
lb |
PEPPER SWT GRN FRESH |
| 6 |
lb |
SPAGHETTI |
| 2 |
oz |
SOUP GRAVY BASE BEEF |
| 4 |
ts |
PEPPER BLACK 1 LB CN |
| 1 |
c |
SOY SAUCE |
| 2 |
oz |
SALT TABLE 5LB |
INSTRUCTIONS
PAN: 18 BY 24" ROASTING PAN TEMPERATURE; 350F. OVEN
1. COOK SPAGHETTI IN WATER UNTIL TENDER, ABOUT 10 MINUTES. DRAIN FOR USE
IN
STEP 4.
2. COOK BEEF IN ITS OWN FAT IN STEAM-JACKETED KETTLE OR STOCK POT UNTIL
BEEF
LOSES ITS PINK COLOR, STIRRING TO BREAK APART. DRAIN BEEF. SPRINKLE SALT,
PEPPER AND SOY SAUCE OVER BEEF.
3. COMBINE BEEF WITH VEGETABLES. COOK UNTIL TENDER, ABOUT 10 MINUTES.
ADD
2 OZ BEEF, SOUP AND GRAVY BASE, AND 2 CUPS WATER. MIX AND HEAT THOROUGHLY.
4. ADD SPAGHETTI; MIX LIGHTLY.
NOTE: 1. IN STEP 3, 9 LB 12 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 8 LB
PEPPERS DICED 1/2" AND 14 OZ FRESH GREEN ONIONS WITH TOPS A.P. WILL YIELD
12 OZ GREEN ONIONS CUT IN 1/4" PIECES.
2. IN STEP 3, 13 OZ (2 1/2 CUPS) DRY ONIONS CHOPPED (14 OZ A.P.) MAY
BE USED.
3. IN STEP 3, 1 1/3 TBSP (4 CLOVES) DRIED GARLIC MAY BE USED. MINCE
AND FRY WITH PEPPERS.
4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.
Recipe Number: L06201
SERVING SIZE: 1 CUP (7 1
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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