| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | 100 | Servings | |
INGREDIENTS
| 2 | qt | WATER; BOILING |
| 35 | lb | VEAL CUTLETS FZ |
| 3 | tb | GARLIC DEHY GRA |
| 12 3/4 | lb | TOMATOES # 10 CAN |
| 1 | lb | ONIONS DRY |
| 2 | lb | PEPPER SWT GRN FRESH |
| 6 | tb | SOUP GRAVY BASE BEEF |
| 1/2 | c | SALAD OIL; 1 GAL |
| 1 | ts | OREGANO GROUND |
| 1 2/3 | ts | SALT TABLE 5LB |
INSTRUCTIONS
PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. DEEP FAT 350 F. OVEN 1. COOK FROZEN STEAKS IN DEEP FAT UNTIL GOLDEN BROWN, ABOUT 5 MINUTES. 2. PLACE 50 BROWNED STEAKS IN ROWS IN EACH PAN. SET ASIDE FOR USE IN STEP 6 3. SAUTE' GARLIC, ONIONS, AND PEPPERS IN SALAD OIL OR SHORTENING 5 MINUTES. SET ASIDE FOR USE IN STEP 5. 4. RECONSTITUTE SOUP AND GRAVY BASE IN BOILING WATER. 5. ADD SAUTEED' VEGETABLES, TOMATOES, PARSLEY, SALT, AND OREGANO TO STOCK MIXTURE. MIX WELL; BRING TO A BOIL. 6. POUR ABOUT 4 1/2 QT SAUCE OVER STEAKS IN EACH PAN. COVER PANS. 7. BAKE 1/2 HOUR OR UNTIL HOT. NOTE: 1. IN STEP 3: 1 1/4 OZ DRY GARLIC A.P. WILL YIELD 1 OZ MINCED GARLIC; 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED ONIONS; 2 LB 7 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 2 LB CHOPPED PEPPERS. NOTE: 2. IN STEP 3, 2 1/4 TSP DEHYDRATED GARLIC MAY BE USED. SEE RECIPE CARD A-17. NOTE: 3. IN STEP 3, 2 OZ (3/4 CUP) DEHYDRATED ONIONS AND 5 1/3 OZ (1 QT) DEHYDRATED GREEN PEPPERS MAY BE USED. (SEE RECIPE CARD A-11) OR 2 LB (1 1/2 QT) FROZEN DICED PEPPERS MAY BE USED. NOTE: 4. IN STEP 5, 4 1/4 OZ FRESH PARSLEY A.P. WILL YIELD 4 OZ CHOPPED PARSLEY. NOTE: 5. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25. Recipe Number: L10100 SERVING SIZE: 1 STEAK 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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