| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
|
100 |
Servings |
INGREDIENTS
| 5 1/2 |
c |
WATER |
| 30 |
lb |
BEEF GROUND FZ |
| 24 |
|
EGGS SHELL |
| 1/3 |
lb |
MILK; DRY NON-FAT L HEAT |
| 1/2 |
ts |
GARLIC DEHY GRA |
| 1 |
lb |
CELERY FRESH |
| 2 13/16 |
lb |
JUICE TOMATO #3 |
| 1 |
lb |
ONIONS DRY |
| 1 |
lb |
PEPPER SWT GRN FRESH |
| 4 |
lb |
BREAD SNDWICH 22OZ #51 |
| 1 |
tb |
PEPPER BLACK 1 LB CN |
| 6 |
oz |
SALT TABLE 5LB |
INSTRUCTIONS
PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 325 F. OVEN
1. COMBINE BEEF WITH BREAK CRUMBS, SALT, PEPPER, AND GARLIC; MIX UNTIL
WELL
BLENDED.
2. ADD CELERY, ONIONS, SWEET PEPPERS, EGGS, MILK, WATER, AND TOMATO
JUICE. MIX LIGHTLY BUT THOROUGHLY. AVOID OVERMIXING IF USING MIXER.
3. SHAPE INTO 8 LOAVES WEIGHING ABOUT 5 LB EACH; PLACE 4 LOAVES,
CROSSWISE,
IN EACH PAN.
4. BAKE 2 HOURS OR UNTIL MEAT THERMOMETER REGISTERS AN INTERNAL
TEMPERATURE
OF 165F. SKIM OFF EXCESS FAT AND LIQUID DURING COOKING PERIOD.
5. LET STAND 20 MINUTES BEFORE SLICING.
6. CUT 13 SLICES PER LOAF.
NOTE: 1. IN STEP 2, 1 LB 6 OZ FRESH CELERY A.P. WILL YIELD 1 LB FINELY
CHOPPED CELERY AND 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB FINELY CHOPPED
ONIONS.
NOTE: 2. IN STEP 2, 2 OZ (2/3 CUP) DEHYDRATED ONIONS MAY BE USED. SEE
RECIPE NO. A01100.
NOTE: 3. IN STEP 2, 1 LB 4 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB
CHOPPED SWEET PEPPERS.
NOTE: 4. IN STEP 2, 1 1/2 CUPS TOMATO JUICE CONCENTRATE AND 4 1/2 CUPS
WATER MAY BE USED FOR TOMATO JUICE.
NOTE: 5. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
A02500.
NOTE: 6. IN STEP 6, IF CONVECTION OVEN IS USED, BAKE AT 300F. 1 HOUR 15
MINUTES OR UNTIL MEAT THERMOMETER REGISTERS AN INTERNAL TEMPERATURE OF
165F.
ON HIGH FAN, CLOSED VENT.
Recipe Number: L03500
SERVING SIZE: 1 SLICE (6
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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