| 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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