Hash, Roast Beef (bf Chun

INGREDIENTS

INSTRUCTIONS

24 lb 
PAN:  18 BY 24" ROASTING PAN                         TEMPERATURE:
350F.  OVEN  DRAIN BEEF CHUNKS.  PLACE AN EQUAL QUANTITY OF BEEF CUBES
IN EACH PAN.  SAUTE' ONIONS, PEPPERS AND GARLIC IN SHORTENING OF SALAD
OIL UNTIL  TENDER STIR FREQUENTLY.  DRAIN OR SKIM OFF EXCESS FAT. ADD
AN EQUAL  QUANTITY VEGETABLE MIXTURE TO BEEF CUBES IN EACH PAN.
CAREFULLY MIX  AN EQUAL QUANTITY POTATOES, SALT AND PEPPER INTO EACH
PAN OF BEEF  MIXTURE. RECONSTITUTE SOUP & GRAVY BASE WITH BOILING
WATER.  STIR TO  MIX WELL. ADD CATSUP TO HOT STOCK.  BLEND WELL. POUR 2
1/2 QT HOT  SOUP & GRAVY BASE MIXTURE OVER BEEF IN EACH PAN. COVER PAN.
BAKE 45  MINUTES. REMOVE COVER; CONTINUE BAKING 15 MINUTES OR UNTIL
LIGHTLY  BROWNED. :  NOTE:  1.  IN STEP 1, 40 LB BEEF, POT ROAST A.P.
WILL YIELD 24 LB  COOKED BEEF COOK ACCORDING TO INSTRUCTIONS ON RECIPE
NO. L-10.  2.  IN STEP 2, 12 OZ (1 QT) DEHYDRATED ONIONS AND 1 LB (3
QT)  DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A-11) OR 6 LB (4 1/2 QT)
FROZEN DICE PEPPERS MAY BE USED.  3.  IN STEP 2, 6 LB 10 OZ DRY ONIONS
A.P. WILL YIELD 6 LB CHOPPED  ONIONS AND 7 LB 5 OZ FRESH SWEET PEPPERS
A.P. WILL YIELD 6 LB CHOPPED  PEPPERS  4.  IN STEP 2, 1 OZ (3 TBSP-9
CLOVES) DRY GARLIC MAY BE USED.  MINCE  AND FRY WITH ONIONS AND
PEPPERS.  5.  IN STEP 4, 29 LB 8 OZ FRESH WHITE POTATOES A.P. WILL
YEILD 24 LB  PEELED COOKED POTATOES.  6.  IN STEP 4, 5 LB DEHYDRATED
SLICED POTATOES, COOKED, DRAINED, AND  CHOPPED OR 5 LB DEHYDRATED DICE
POTATOES, COOKED AND DRAINED MAY BE  USED.  7.  IN STEP 5, 1 GAL HOT
BEEF STOCK MAY BE USED FOR 4 OZ SOUP & GRAVY  BASE, BEEF AND 1 GAL HOT
WATER.  SEE RECIPE NO. A-12.  8.  OTHER SIZES AND TYPES OF PANS MAY BE
USED.  SEE RECIPE NO. A-25  Recipe Number: L03302  SERVING SIZE: 1 1/4
CUP  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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