INGREDIENTS

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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