| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
|
100 |
Servings |
INGREDIENTS
| 10 |
ga |
WATER |
| 18 3/4 |
lb |
POLISH SAUSAGE FZ |
| 10 |
lb |
TOMATO PASTE #2 1/2 |
| 3 |
tb |
GARLIC DEHY GRA |
| 25 |
lb |
TOMATOES # 10 CAN |
| 20 |
lb |
ONIONS DRY |
| 2 |
lb |
ONIONS DRY |
| 100 |
|
BUN HAMBGR 13OZ #102 |
| 1/4 |
c |
SALAD OIL; 1 GAL |
| 1 1/2 |
ts |
PEPPER RED GROUND |
| 1/4 |
c |
SALT TABLE 5LB |
INSTRUCTIONS
1. PREPARE TOMATO SAUCE BY FOLLOWING STEPS 1 THROUGH 4 OF RECIPE NO. L-39.
RESERVE FOR USE IN STEP 5.
2. PREPARE SAUSAGES ACCORDING TO DIRECTIONS FOR BAKED ITALIAN SAUSAGE
LINKS
(RECIPE NO. L-488-1).
3. CUT BREAD LENGTHWISE SO THAT THE BOTTOM HALF IS THICKER THAN THE TOP
HALF
CUT LOAVES CROSSWISE INTO EQUAL PIECES TO YIELD 100 PORTIONS.
4. PLACE 2 SAUSAGES SPLIT LENGTHWISE ON BOTTOM HALF OF BREAD.
5. POUR 1/2 CUP (1-NO. B LADLE) SAUCE OVER SAUSAGES. COVER WITH TO HALF
OF
BREAD.
6. SERVE HOT.
NOTE: 1. IN STEP 1, 3/4 RECIPE TOMATO SAUCE (RECIPE NO. L-39) STEPS 1-4,
MAY BE USED FOR PIZZA SAUCE.
2. IN STEP 3, 25 LB FRENCH BREAD MAY BE USED. CUT IN HALF LENGTHWISE
WITH BOTTOM HALF THICKER THAN TOP. CUT LOAVES CROSSWISE INTO EQUAL PIECED
TO
YIELD 100 PORTIONS.
Recipe Number: N02201
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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