| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 100 | Servings | ||
INGREDIENTS
| 25 | lb | BEEF LIVER SLICED |
| 1 | tb | GARLIC DEHY GRA |
| 19 1/8 | lb | TOMATOES # 10 CAN |
| 5 | lb | ONIONS DRY |
| 5 | lb | PEPPER SWT GRN FRESH |
| 1 3/4 | lb | FLOUR GEN PURPOSE 10LB |
| 2 | lb | SHORTENING; 3LB |
| 1 | tb | PEPPER BLACK 1 LB CN |
| 1 | tb | PEPPER BLACK 1 LB CN |
| 3 | tb | SALT TABLE 5LB |
| 3 | tb | SALT TABLE 5LB |
INSTRUCTIONS
PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. GRIDDLE 350 F. OVEN 1. CUT LIVER INTO STRIPS 4 INCHES LONG, 1 1/2 INCHES WIDE AND 1/2 THICK. 2. DREDGE LIVER IN MIXTURE OF FLOUR, SALT PEPPER, AND GARLIC; SHAKE OFF EXCESS. 3. BROWN LIVER IN SHORTENING OR SALAD OIL ON WELL GREASED GRIDDLE FOR ABOUT 2 MINUTES ON EACH SIDE. PLACE AN EQUAL QUANTITY IN EACH PAN; SET ASIDE FOR US IN STEP 6. 4. ADD ONIONS AND PEPPERS TO SHORTENING OR SALAD OIL; SAUTE' UNTIL TENDER. STIR FREQUENTLY. 5. COMBINE SAUTEED' VEGETABLES, TOMATOES, SALT, AND PEPPER; BRING TO A BOIL. 6. POUR 1 1/2 GAL SAUCE OVER LIVER IN EACH PAN COVER PANS. 7. BAKE 45 MINUTES OR UNTIL LIVER IS TENDER. NOTE: 1. IN STEP 4, 5 LB 8 OZ DRY ONIONS A.P. WILL YIELD 5 LB CHOPPED ONIONS AND 6 LB 2 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 5 LB CHOPPED PEPPERS. NOTE: 2. IN STEP 4, 10 OZ (3 1/2 CUPS) DEHYDRATED ONIONS AND 13 1/2 OZ (10 1/4 CUPS) DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A-11) OR 5 LB (3 3/4 QT) FROZEN DICED GREEN PEPPERS MAY BE USED. NOTE: 3. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25. NOTE: 4. ONE D LADLE MAY BE USED TO SERVE SAUCE. SEE RECIPE NO. A-4. Recipe Number: L10900 SERVING SIZE: 2 STRIPS P 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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